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    You are in: Home / Recipes / Mexican Breakfast Casserole Recipe
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    Mexican Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    GrillKing's Note:

    This is a very easy and tasty Mexican Recipe I came up with. This is a great way to use leftover Spanish Rice!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups cooked spanish rice
    • 1 (16 ounce) can refried beans
    • 4 ounces taco sauce
    • 5 eggs, beaten
    • 1 cup finely chopped onion
    • 1 cup finely chopped roma tomato
    • 1 1/2 cups shredded cheddar cheese
    • salt and pepper

    Directions:

    1. 1
      Spray with Pam 8 X 8 baking dish.
    2. 2
      Spread Refried Beans on bottom of dish.
    3. 3
      Spread Spanish Rice on top of beans.
    4. 4
      Top with 4 oz of Taco Sauce (I used Ole El Paso Medium).
    5. 5
      Beat 5 eggs and pour over mixture.
    6. 6
      Top with chopped onions.
    7. 7
      Top with chopped tomatoes.
    8. 8
      Top with shredded cheese.
    9. 9
      Salt and pepper to taste.
    10. 10
      Bake uncovered at 350 degrees (I used convection baking).
    11. 11
      Remove from oven and cover with aluminum foil.
    12. 12
      Place back in over and cook for 25 more minutes, or until knife comes out clean from center of dish.

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    Ratings & Reviews:

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    Nutritional Facts for Mexican Breakfast Casserole

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.2
     
    Calories from Fat 70
    30%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.5 g
    12%
    Cholesterol 273.4 mg
    91%
    Sodium 615.7 mg
    25%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 7.2 g
    29%
    Sugars 5.3 g
    21%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    cooked spanish rice

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