Spanish-Style Breakfast Bake Recipe
Ingredients
| 4 cups cooked long grain rice | ||
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Divided 12 bacon strips, cooked and crumbled, divided | ||
| Tomato sauce | 1 Can (10oz) | |
| 1/2 cup bottled chili sauce | ||
| Eggs | 12 | |
| 12 thinly sliced green pepper rings | ||
Directions
In a bowl, combine rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce.
Pat firmly into a greased 13-in.x 9-in.x 2-in.baking dish.
Using the back of a spoon, make twelve 2-in.wells in the rice mixture.
Cover and bake at 350° for 25 minutes.
Remove from the oven; break an egg into each well.
Press a green pepper ring around each egg.
Cover and bake for another 30-35 minutes or until eggs reach desired doneness.
Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.
Pat firmly into a greased 13-in.x 9-in.x 2-in.baking dish.
Using the back of a spoon, make twelve 2-in.wells in the rice mixture.
Cover and bake at 350° for 25 minutes.
Remove from the oven; break an egg into each well.
Press a green pepper ring around each egg.
Cover and bake for another 30-35 minutes or until eggs reach desired doneness.
Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.
Chef
