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Brunch Rice

 
Brunch Rice
49

For brunch recipes; this is one of our favorites. An excellent way to use up leftover brown rice with eggs, cheese, and veggies for a quick healthy breakfast.

Yield

6

servings

Prep

5

min

Cook

10

min

Ready

15

min

 

Ingredients

1 teaspoon butter
or butter
¾ cup carrots
shredded
¾ cup green bell peppers
diced
¾ cup mushrooms
fresh, sliced
6 each egg whites
beaten
*
2 large eggs
beaten
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper
ground
*
3 cups brown rice
cooked
*
½ cup cheddar cheese
shredded
1 x corn tortillas (6-inch)
optional, warmed
*

Directions

Melt margarine in large skillet over medium-high heat until melted.

Add carrots, green pepper, and mushrooms; cook 2 minutes.

Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Mix well.

Reduce heat to medium and pour egg mixture over vegetables.

Continue stirring 1½ to 2 minutes.

Add rice and cheese; stir to gently separate grains.

Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired. Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2½ quart microproof baking dish. Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 42817% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 316mg 13%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 16%
Sugars g
Protein 26g
Vitamin A 59% Vitamin C 27%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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