Saturday Morning Favorite
Ever wonder what to do with left over rice or left over corn on the cob? Freeze the rice in 1 cup portions and when you have left over corn on the cob cut the kernels off and use them with left over rice the next morning to make this hardy breakfast meal .
INGREDIENTS
8 pieces of cooked bacon reserve grease to use instead of olive oil if you like.
2 tsp. Olive Oil or Butter 50/50 blend Olive Oil /Butter
¼ cup Green, Red or White Onion
2 Tbsp. fresh chopped chopped fresh cilantro
1/8 tsp. Cayenne Pepper
1/4 tsp. Salt
1/8 tsp. Pepper
1 cup leftover Corn cut off cob
1 cup cooked Rice
8 Eggs
4 oz. Jalapeño Jack Cheese grated
Cilantro for garnish.
INSTRUCTIONS
Heat Oil/Butter or 2 Tbsp reserve bacon grease in large skillet on medium.
Add onions and cilantro. Sauté 2 minutes.
Add, Cayenne, Salt, Pepper and stir.
Add corn and cook until corn is sizzling.
Fold in hot rice until coated with onion-corn-oil mixture and rice is sizzling.
Crack egg over rice in the pan. On Med-Hi, just fold eggs into rice mixture. Do not over mix the eggs.
Grate cheese over rice and eggs and gently fold it into the mixture.
Crumble bacon over the top.
Serve hot and garnished with a sprinkle of cilantro.