Mexican Breakfast Roll So Tasty

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Mexican Breakfast Roll

"Eggs, refried beans, and salsa wrapped in a cheesy rice crust -ideal for a yummy breakfast."

Ingredients :

Crust:
1 (6 ounce) field UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
half of cup shredded Mexican combo cheese
2 eggs, gently overwhelmed
Filling:
1 1/2 cups refried beans
6 eggs
salt and pepper to flavor
1/2 cup salsa
half cup shredded Mexican mixture cheese, plus extra for garnish
3 diced inexperienced onions
Toppings:
2 tablespoons sour cream
1 tomato, chopped
1 avocado - peeled, pitted and diced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Prepare rice in keeping with package deal guidelines. 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 half cup of Mexican cheese combo and 2 eggs. Stir until mixed. Spread into a skinny rectangle on parchment paper. Bake in preheated oven for 20 minutes.
Beat ultimate 6 eggs. Place non-stick skillet over medium warmness and pour eggs into pan. Soft scramble eggs; dispose of from warmth 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 till heated thru, 15 to 20 minutes. Slice and serve together with your favored Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.

Notes :

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