Mexican Breakfast Roll

Mexican Breakfast Roll Eggs, refried beans, and salsa wrapped in a cheesy rice crust -perfect for a yummy breakfast.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 55 mins

    SERVING : 4

    YIELD : 4 servings

  • Prepare rice according to package directions. Let rice cool.

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

  • 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.

  • 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.

  • 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.

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

Per Serving: 610 calories; protein 29g; carbohydrates 56.2g; fat 31g; cholesterol 325.3mg; sodium 1216.6mg.