Mexican Breakfast Roll Recipe

Name: Mexican Breakfast Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper; 1/2 cup shredded Mexican blend cheese; 2 eggs, lightly beaten; Filling:; 1 1/2 cups refried beans; 6 eggs; salt and pepper to taste; 1/2 cup salsa; 1/2 cup shredded Mexican blend cheese, plus more for garnish; 3 diced green onions; Toppings:; 2 tablespoons sour cream; 1 tomato, chopped; 1 avocado - peeled, pitted and diced

Servings: persons

Crust:
1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper
1/2 cup shredded Mexican blend cheese
2 eggs, lightly beaten
Filling:
1 1/2 cups refried beans
6 eggs
salt and pepper to taste
1/2 cup salsa
1/2 cup shredded Mexican blend cheese, plus more for garnish
3 diced green onions
Toppings:
2 tablespoons sour cream
1 tomato, chopped
1 avocado - peeled, pitted and diced

1
Prepare rice according to package directions. Let rice cool.
2
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.
3
Mix cooled rice with 1/2 cup of Mexican cheese blend and 2 eggs. Stir until combined. Spread into a thin rectangle on parchment paper. Bake in preheated oven for 20 minutes.
4
Beat remaining 6 eggs. Place non-stick skillet over medium heat and pour eggs into pan. Soft scramble eggs; remove from heat and season with salt and pepper.
5
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.
6
Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust:, 1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper, 1/2 cup shredded Mexican blend cheese, 2 eggs, lightly beaten, and more.

Yes, Mexican Breakfast Roll falls under the Breakfast 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.

That's it — enjoy your meal!

Mexican Breakfast Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions