Spanish-Style Breakfast Bake
|Cooked long grain rice||4 Cup (64 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups, Divided)|
|Bacon strips||12 (Cooked And Crumbled)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Bottled chili sauce||1⁄2 Cup (8 tbs)|
|Sliced green pepper rings||12 (Thinly Sliced)|
In a bowl, combine rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce.
Pat firmly into a greased 13-in.x 9-in.x 2-in.baking dish.
Using the back of a spoon, make twelve 2-in.wells in the rice mixture.
Cover and bake at 350° for 25 minutes.
Remove from the oven; break an egg into each well.
Press a green pepper ring around each egg.
Cover and bake for another 30-35 minutes or until eggs reach desired doneness.
Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts.