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Whole Grain

Mexican Breakfast Roll

  • High Fiber
  • Vegetarian
  • Refreshing Wraps
  • Quick & Easy
  • Flavored Grains
  • Family-Friendly
  • Breakfast
  • Servings
  • Prep
    15 min
  • Cook
    40 min
  • Hearty


About This Dish

Rise and shine! This cheesy breakfast roll will make getting up for breakfast a lot easier.



  • 1 (6 ounce) box UNCLE BEN’S® Brown Rice & Quinoa Roasted Red Pepper
  • ½ cup shredded Mexican blend cheese
  • 2 eggs, lightly beaten



  • 1 ½ cups refried beans
  • 6 eggs
  • Salt and pepper to taste
  • ½ cup salsa
  • ½ cup  shredded Mexican blend cheese, plus more for garnish
  • 3 diced green onions



  • 2 tablespoons sour cream
  • 1 tomato, chopped
  • 1 avocado – peeled, pitted and diced



  1. Prepare rice according to package directions. Let rice cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spray with non-stick spray.
  3. Mix cooled rice with 1/2 cup of Mexican cheese blend and 2 eggs. Stir until combined. Spread into a thin rectangle on parchment paper. Bake in preheated oven for 20 minutes.
  4. Beat remaining 6 eggs. Place non-stick skillet over medium heat and pour eggs into pan. Soft scramble eggs; remove from heat and season with salt and pepper.
  5. Spread refried beans over baked crust. Top with scrambled eggs and salsa. Sprinkle with green onions and shredded cheese. Fold the edges over and roll crust over filling.
  6. Bake until heated through, 15 to 20 minutes. Slice and serve with your favorite Mexican style toppings: sour cream, tomatoes, avocado, and/or cheese.


Amount per serving (4 total)

Calories: 560
Total Fat: 21g 32%
Saturated Fat: 10g 50%
Trans Fat: 0
Sodium: 1520mg 63%
Carbohydrates: 61g 20%
Dietary Fiber: 12g 48%
Sugars: 5g
Protein: 31g
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