Mexican inspired egg casserole

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Nutritional Info
  • 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

View full nutritional breakdown of Mexican inspired egg casserole calories by ingredient
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Introduction

This is something I threw together because my stovetop doesn't work well and I needed another way to cook eggs.
It has around 230 calories and 13.5 grams of protein per serving, not too shabby.
This is something I threw together because my stovetop doesn't work well and I needed another way to cook eggs.
It has around 230 calories and 13.5 grams of protein per serving, not too shabby.

Number of Servings: 4

Ingredients

    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

Tips

I think I'll add corn next time, too.


Directions

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

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