Mexican Breakfast Casserole

Submitted by GrillKing

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

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 473.18 ml cooked spanish rice
• 453.59 g can refried beans
• 113.39 g taco sauce
• 5 eggs, beaten
• 236.59 ml finely chopped onion
• 236.59 ml finely chopped roma tomato
• 354.88 ml shredded cheddar cheese
• salt and pepper

directions

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