Hearty Bacon and Egg Breakfast

Makes 8 Servings


1 bag Minute® Rice and Quinoa, uncooked
non-stick cooking spray
3 pieces bacon slices, cooked crisp, crumbled
6 eggs, beaten
1/2 cup Cheddar cheese, shredded
1/4 tsp coarse salt
ground black pepper, to taste


Preheat oven to 325° F.  Prepare Rice and Quinoa according to package directions.  

Coat 8 muffin tins with non-stick cooking spray.  In a medium bowl, combine cooked Rice and Quinoa, bacon, eggs, cheese, salt and pepper.  Divide mixture into prepared tins and bake 18 to 20 minutes (or until eggs are just set). 


Add a handful of spinach or chopped red bell pepper to get extra veggies and add more color to recipe. 

Substitute grated Monterey Jack Cheese for Cheddar cheese.