Spanish-style breakfast bake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Long-grain rice, cooked |
| 2 | cups | Shredded cheddar cheese, divided |
| 1 | can | Tomato sauce |
| ½ | cup | Bottled chili sauce |
| 12 | Eggs | |
| 12 | Green pepper rings, thinly sliced | |
| 12 | Strips bacon, cooked, crumbled and divided | |
Directions
In a bowl, combine rice, 1-½ cups cheese, ½ 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.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@...> on Mar 22, 1997