Cheesy Rice and Egg breakfast

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 9.2 g
  • Cholesterol: 227.5 mg
  • Sodium: 593.8 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 15.4 g

View full nutritional breakdown of Cheesy Rice and Egg breakfast calories by ingredient
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Great if you have leftover or frozen rice to use! Great if you have leftover or frozen rice to use!
Number of Servings: 1


    Cooking spray
    1 large egg
    1/2 cup cooked white rice
    1 slice 2% milk american cheese
    1 tablespoon bacon bits
    Hot sauce, salt & pepper to taste.


1. Take cooked rice and put it in a small disposable bag. Add bacon bits.
2. Form rice/bacon mixture into a ball using your hands on the outside of the bag.
3. Place on a plate, and place slice of cheese on top.
4. Lightly spray a skillet or griddle with cooking spray and heat to medium-medium high
5. Crack egg directly into pan without breaking the yolk. Cook for about 2 minutes, until the whites start to bubble.
6. Carefully slide a spatula completely underneath the egg (sometimes using a fork or spoon as well helps) Flip egg over, again taking care not to break the yolk.
7. Cook for another minute for over easy, longer if you like your yolk not as runny.
8. Place directly on top of rice ball and cheese slice, allowing the cheese to melt before serving.

*This can make a lovely presentation. I use measuring cups to get the best ball form and then drizzle hot sauce on the side of the plate.
**Because rice takes SO long to make, and that's the last thing you want in the morning, I usually make a large batch and freeze the rice in 1 cup portions in ziplock bags. Then when I am ready to eat it, I open the bag slightly and place in the microwave for 2-3 minutes. I add the bacon directly to that bag and I have hot rice in just a couple minutes!

Number of Servings: 1

Recipe submitted by SparkPeople user GRAVYCHAIN.

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