Mexican

Mexican inspired egg casserole is for Breakfast.

Mexican inspired egg casserole takes 20 minutes to prepare.

Mexican inspired egg casserole takes 30 minutes to cook.

Mexican inspired egg casserole makes 4 servings.

The ingredients for Mexican inspired egg casserole are:

1 bag of boil-in-bag brown rice, and 1 bouillon cube (you can also use plain leftover rice and skip the bouillon, but it'll have less flavor)

1/4 cup salsa

1/2 chicken breast, about 2 ounces, pre-cooked (you can use any meat, or even leave it out. I was using up leftovers)

4 large eggs

2 ounces velveeta

Here is how you make Mexican inspired egg casserole:

Cook rice according to package directions, adding bouillon to water before cooking.While the rice is cooking, shred or chop finely the chicken and velveeta.Take bag out of water and pour into a casserole dish.Add salsa and chicken to rice, stir. Flatten the rice mixture and make 4 small wells in it for the eggs.Crack 4 eggs individually, adding one to each well.Sprinkle velveeta on top.Cook for 20 minutes, or until whites of eggs are set. The yolks should still be soft, but you can cook it longer if you like your yolks more solid.Serving Size:?4 servings

The nutritional information for Mexican inspired egg casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.2

• Total Fat: 10.7 g
• Cholesterol: 261.3 mg
• Sodium: 867.9 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.3 g
• Protein: 13.5 g

Mexican inspired egg casserole is Mexican cuisine.

The dietary needs meet for Mexican inspired egg casserole is Gluten Free