Eggs and Rice – a delicious recipe with eggs, milk, hot sauce, butter, rice, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Beat eggs in a separate bowl, adding salt and pepper to taste and a dash of milk.
2
I find the milk helps make the eggs fluffy.
3
Add the desired amount of hot sauce if you like your eggs with a little extra kick.
4
Melt the butter or bacon grease in a skillet large enough to hold your eggs and rice.
5
Cook the eggs scramble styled.
6
About halfway through cooking, add the rice to your eggs and stir together.
7
You may want to add just a little more salt and pepper here since rice tends to be bland.
8
Once the eggs are cooked and the rice is heated through, I like mine to brown a little, crumble the bacon over it, stir together and serve.
783
kcal
Calories
53
g
Fat
22
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 -5 eggs, splash milk (optional), hot sauce (optional), 1 teaspoon butter or 1 teaspoon bacon grease, and more.
Yes, Eggs and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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