Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
729
Calories
44g
Protein
30g
Fat
68g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 slices bacon
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 3 cups cooked rice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup grated sharp Cheddar cheese
- 4 eggs
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Cook bacon until crisp in 8-inch skillet. Remove from pan. Drain and crumble.
2
Pour off fat and return 2 tablespoons to skillet. Add onion and green pepper; cook until tender but not brown. Stir in rice and continue cooking until rice is hot. Add salt, pepper, cheese and bacon. Mix well.
3
Make four indentations in rice mixture with back of spoon. Break an egg into each indentation. Cover and heat until eggs are of desired doneness.
Recipe sourced from
fandom