Deck your kitchen, dining room or patio with bright decor and fun, festive springtime frills – brunch season is here.
If you need a dish that feeds a crowd, put this Hearty Bacon and Egg Breakfast on the menu. Ready in 35 minutes, it can satisfy brunch cravings for a group of up to 12 as a main course that easily pairs with other morning favorites.
As an ideal complement to the eggs, bacon and cheese, Minute Rice & Quinoa can make this family-style recipe a breeze. In just 10 minutes, the tasty blend of brown rice, red rice, wild rice and quinoa cooks up light and fluffy for a slightly chewy, nutty flavor. It’s also a dependable replacement for oatmeal in other breakfast dishes so you can complete your mission to make meals quick and enjoyable.
Not to mention, the bag is BPA-free and recyclable via store drop-off in most communities, while the carton is recyclable curbside.
Find more brunch inspiration for spring celebrations at MinuteRice.com.
Hearty Bacon and Egg Breakfast
- Nonstick cooking spray
- 1 1/2 bags Minute Rice & Quinoa
- 9 Eggs lightly beaten
- 5 bacon slices cooked and crumbled
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoons salt
- black pepper to taste
- Preheat oven to 325 F. Coat 12-cup muffin pan with nonstick cooking spray. Prepare rice and quinoa according to package directions. In medium bowl, combine rice and quinoa, eggs, bacon, cheese, salt and pepper, to taste. Divide batter between prepared cups and bake 18-20 minutes, or until eggs are just set.