Mexican Breakfast Casserole Recipe

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Mexican Breakfast Casserole
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Ingredients:

Directions:

  1. Spray with Pam 8 X 8 baking dish.
  2. Spread Refried Beans on bottom of dish.
  3. Spread Spanish Rice on top of beans.
  4. Top with 4 oz of Taco Sauce (I used Ole El Paso Medium).
  5. Beat 5 eggs and pour over mixture.
  6. Top with chopped onions.
  7. Top with chopped tomatoes.
  8. Top with shredded cheese.
  9. Salt and pepper to taste.
  10. Bake uncovered at 350 degrees (I used convection baking).
  11. Remove from oven and cover with aluminum foil.
  12. Place back in over and cook for 25 more minutes, or until knife comes out clean from center of dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.41 Kcal (1249 kJ)
Calories from fat 159.92 Kcal
% Daily Value*
Total Fat 17.77g 27%
Cholesterol 188.93mg 63%
Sodium 780.5mg 33%
Potassium 506.13mg 11%
Total Carbs 14.91g 5%
Sugars 5.23g 21%
Dietary Fiber 2.24g 9%
Protein 20.9g 42%
Vitamin C 11.2mg 19%
Iron 1.1mg 6%
Calcium 264.3mg 26%
Amount Per 100 g
Calories 133.17 Kcal (558 kJ)
Calories from fat 71.37 Kcal
% Daily Value*
Total Fat 7.93g 27%
Cholesterol 84.32mg 63%
Sodium 348.32mg 33%
Potassium 225.88mg 11%
Total Carbs 6.65g 5%
Sugars 2.33g 21%
Dietary Fiber 1g 9%
Protein 9.33g 42%
Vitamin C 5mg 19%
Iron 0.5mg 6%
Calcium 118mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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