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Egg and Rice Bake

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups rice

  2. 1 (10-ounce) package frozen peas

  3. 2 tablespoons diced pimientos

  4. 2 tablespoons chopped fresh parsley

  5. 1 tablespoon grated onion

  6. 1/3 cup butter, melted

  7. 1/2 cup shredded processed cheese spread

  8. 6 large eggs

  9. 1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook the rice according to the directions on the package. Set aside.

  2. Cook frozen peas according to the package directions; drain.

  3. In a bowl, combine peas, cooked rice, pimientos, parsley, grated onion, melted butter and shredded processed cheese spread; mix well.

  4. Preheat oven to 350°F (175°C).

  5. Spoon into a greased 8 x 8-inch baking dish. Make six 2-inch wells in the rice mixture using the back of a spoon. Break open eggs, placing one in each well. Sprinkle cheddar cheese on top.

  6. Bake for 30 minutes, or until the eggs are set

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