Mexican Breakfast Roll

Eggs, refried beans, and salsa wrapped in a cheesy rice crust make a delicious Mexican-inspired breakfast roll.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 610 Calories

Ingredients

• 6 eggs
• 2 eggs, lightly beaten
• salt and pepper to taste
• 2 tablespoons sour cream
• 1 tomato, chopped
• 1 avocado - peeled, pitted and diced
• ½ cup salsa
• 1 ½ cups refried beans
• 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
• ½ cup shredded Mexican blend cheese
• ½ cup shredded Mexican blend cheese, plus more for garnish
• 3 diced green onions

Recipe Instructions

Step 1

Prepare rice according to package directions. Let rice cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.

Step 3

Mix cooled rice with 1/2 cup of Mexican cheese blend and 2 eggs. Stir until combined. Spread into a thin rectangle on parchment paper. Bake in preheated oven for 20 minutes.

Step 4

Beat remaining 6 eggs. Place non-stick skillet over medium heat and pour eggs into pan. Soft scramble eggs; remove from heat and season with salt and pepper.

Step 5

Spread refried beans over baked crust. Top with scrambled eggs and salsa. Sprinkle with green onions and shredded cheese. Fold the edges over and roll crust over filling.

Step 6

Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.