Thank you to the Iowa Egg Council for sponsoring this post

If you have had a busy week and don’t have time to go to the grocery store, I guarantee you have all the ingredients for this savory, sweet, and spicy Mexican rice egg bake. This healthy dish can be made for breakfast, brunch, or for a quick weeknight supper.

When we are in a rush during the week, which is pretty much always 🙂 I always keep 2-3 cartons of eggs in my fridge if I need to prepare a quick meal.

Making meals out of eggs will benefit your kids as they go back to school. Eating eggs for breakfast can help your whole family feel satisfied longer. Eggs also improve muscle regeneration and help with brain function. Plus, eggs are inexpensive and can be made into various healthy meals.

Check out my recipes using eggs. And you can also get a variety of great meal ideas using eggs on the Iowa Egg Council’s website. You can also get meal ideas if you follow them on social media. You can find The Iowa Egg Council on

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Mexican Egg Bake

Ingredients Needed 

1 cup Rice

One tablespoon oil

Two minced garlic cloves

½ chopped onion

¾ chopped sweet bell pepper

Two cloves of garlic, minced

One teaspoon of ground cumin

½ teaspoon of chili powder

¼ teaspoon salt

¼ teaspoon pepper

One 14.5-ounce can of diced tomatoes

One cup of chicken broth

Ten eggs

1 cup of milk

1 cup of shredded cheddar cheese

Optional Ingredients: Corn, taco seasoning, lime juice, jalapeño pepper, and black beans can be added to this casserole.

Mexican Rice Egg Bake

Instructions

 Mexican Rice

1. Rinse the Rice in cold water until the water runs clear.
2. Heat the olive oil in a large saucepan or skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute more.
4. Add the Rice and cook for 1 minute, stirring constantly.
5. Add the tomatoes, chicken broth, and cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the Rice is cooked and the liquid is absorbed.

Assembling the Casserole 

1. Add Rice Mixture to a bowl.
2. Whisk eggs, milk, and shredded cheese into the mixing bowl into the rice mixture.
3. Add rice egg mixture to a greased 9×13 pan.
4. Cook in the oven for 30 minutes or until the eggs are set.

Recipe Tips

• You can use any rice that you like in this recipe. I like to use white Rice, but you could also use brown Rice or quinoa.
• You can use a can or a jar of salsa if you don’t have diced tomatoes with green chiles.
• You can add any other toppings that you like to this recipe. Some ideas include chopped cilantro, avocado, crushed tortilla chips, salsa, more cheese, or sour cream. I like to drizzle taco sauce on top of mine.

If you like this recipe, you should also try:

Wild Rice Egg Bake 

Hawaiian Roll Breakfast Casserole 

Stuffed Pita Breakfast Pizzas

Greek Sheet Pan Egg Bake 

Can you make your Mexican Rice in your Instant Pot?

You can adapt the recipe and make the Rice in your Instant Pot. All you need to do is use the saute function on your Instant Pot to cook down the vegetables and then add the rest of the ingredients for the Rice to your pot with the rest.   Cook for 12 minutes and use quick release the pressure afterward.   Don’t add the eggs until the step where you cook the casserole in the oven.

5 from 1 vote

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Mexican Rice Egg Bake

You probably have all the ingredients for this savory, sweet, and spicy Mexican rice egg bake.  This is the perfect dish to whip up on a whim.

Ingredients

• 1 cup 1 cup white rice
• 1 tablespoon oil
• 2 minced garlic cloves
• 1/3 cup chopped onion
• 3/4 cup chopped sweet bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14 ounce can diced tomatoes
• 1 cup chicken broth

Casserole Ingredients

• 10 eggs
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

Mexican Rice

1. Rinse the rice in cold water until the water runs clear.

2. Heat the olive oil in a large saucepan or skillet over medium heat. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

3. Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute more.

4. Add the rice and cook for 1 minute, stirring constantly.

5. Add the tomatoes, chicken broth, and cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.

Making Casserole

1. Add Rice Mixture to bowl.

2. In the mixing bowl, whisk eggs, milk, and shredded cheese.

3. Mix well with the Mexican Rice.  Add mixture to a 9x13 greased baking dish.  

4. Cook in the oven for 30 minutes or until the eggs are set. 

Your friends and family will love the flavor of this easy oven-baked meal. Did you make this Mexican Rice Egg Bake? I would love to hear how it turned out for you!   Please comment below this blog post or tag me on social media and let me know how this recipe worked out for you! You can find me on Facebook, Pinterest, Twitter, and Instagram.