Beans and Rice Breakfast Cakes

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 334.7
  • Total Fat: 7.6 g
  • Cholesterol: 187.0 mg
  • Sodium: 115.7 mg
  • Total Carbs: 64.8 g
  • Dietary Fiber: 13.0 g
  • Protein: 20.2 g

View full nutritional breakdown of Beans and Rice Breakfast Cakes calories by ingredient


Funky way to start your day. Ya! Funky way to start your day. Ya!
Number of Servings: 1


    1/2 C. black beans, slightly mashed
    1/2 C. cooked brown rice
    1/4 C. chopped onion, plus 1 tbsp.
    1/2 C. chopped mushrooms
    salt and pepper
    tabasco? do it.....

    4 slices tomato
    2 C. fresh spinach
    1 medium egg


Mash black beans in a bowl until coarsely mushy with a fork. Add rice.

Cook onions and mushrooms over medium heat for about 5 min. Add salt and pepper to taste and add to bean/rice mixture.

Form beans/rice mixture into two little cakes. They are delicate and require a little love, but you'll get it. Cook in same pan over medium heat, 5 min per side. If non-stick, no oil necessary. Otherwise, pam works juuuust fine.

Once cakes are done, add spinach to the pan for 30 seconds, just to soften them up a bit.

Place tomatoes on a plate, add spinach, and cakes on top. So pretty.

Fry an egg in same pan, both sides for about 2 min each. No oil necessary. Again, if you need it, do it!

Place egg on top of spinach. Add reserved chopped onion and eat up buttercup!

Number of Servings: 1

Recipe submitted by SparkPeople user KMAFUH.