This Tex-Mex Egg and Rice Bake makes for an easy and quick breakfast, brunch or dinner recipe using minimal prep and ingredients. The delectable Tex-Mex flavors of this recipe are a great way to kick-start your morning. Trust us, you will want to add this in to your weekly meal plan! It is loaded with protein, healthy and gluten-free and oh so delicious!
2 cups Ralston Family Farms Red Rice Olive oil, drizzle 1/2 cup onions diced 1/2 cup red bell pepper, diced 1 cup breakfast sausage, chopped 1 can corn, drained 1 can cannellini beans, drained
1 cup cheddar, shredded Salt and pepper, to taste 10 eggs, scrambled 1/2 hass avocado, sliced 1 lime, sliced Chives for garnish
Preheat oven to 350F degrees. Cook rice according to package instructions (we cook our rice the day before so it’s cold and easier to use). Add rice to a large bowl. Add olive oil, onions, peppers and sausage to a large skillet on medium heat. Sauté until sausage is fully cooked. Add onions, peppers, sausage, corn, beans, 1/2 cup cheddar and seasoning to the rice. Gently stir. Add the mixture to an oven safe baking dish. Scramble eggs in the pan and place on top of the rice. Add the remaining cheese. Place your dish in the oven just long enough to melt the cheese. About 5-7 minutes. Add sliced avocado, chives and serve with a lime wedge.
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