All Star Breakfast Rice
Start your morning off right with this hearty and flavorful All Star Breakfast Rice—an irresistible fusion of classic breakfast favorites and savory rice. This easy-to-make skillet dish features fluffy jasmine rice perfectly mingled with creamy scrambled eggs, crispy thick-cut bacon, and sautéed red bell peppers, all topped with melty shredded cheddar cheese. Finished with a sprinkle of fresh green onions and an optional dash of hot sauce for a spicy kick, it’s a breakfast bowl that’s as satisfying as it is versatile. Ready in just 30 minutes, this recipe is a must-try for busy mornings or weekend brunches and is sure to delight the entire family. Keywords: breakfast rice, jasmine rice breakfast, scrambled eggs and rice, bacon and rice breakfast, easy breakfast recipes.
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Recipe Information
Ingredients
- 2 cups cooked jasmine rice
- 4 pieces large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 slices thick-cut bacon
- 2 tablespoons butter
- 0.5 cup red bell pepper, diced
- 0.25 cup green onion, sliced
- 0.5 cup shredded cheddar cheese
- 1 teaspoon hot sauce (optional)
Instructions
1. Cook the bacon: Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, turning occasionally, about 6-8 minutes. Remove the bacon and place on a paper towel-lined plate to drain. Once cool, chop into small pieces and set aside.
2. Prep the eggs: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Scramble the eggs: Wipe out the skillet and return it to medium-low heat. Melt 1 tablespoon of butter, then pour in the egg mixture. Cook gently, stirring frequently, until the eggs are scrambled and just set, about 3-4 minutes. Transfer the scrambled eggs to a plate and set aside.
4. Cook the vegetables: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the diced red bell pepper and sauté until softened, about 3-4 minutes. Stir in the cooked jasmine rice and cook for an additional 2 minutes, ensuring the rice is evenly warmed.
5. Assemble the dish: Lower the heat to medium-low and gently fold the scrambled eggs, chopped bacon, and green onion into the rice mixture. Sprinkle with shredded cheddar cheese and let it melt, about 1-2 minutes.
6. Add hot sauce (optional): If desired, drizzle hot sauce over the dish for a spicy kick.
7. Serve: Divide the All Star Breakfast Rice among plates or bowls and serve immediately. Enjoy!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 635 mg | 49% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
