Cheesy Mexican Rice and Beans with Poached Eggs

Oh my cheesiness... Talk about a unique breakfast/brunch! Chipotle-spiked rice and beans make the base of this incredible casserole. Then there's sharp and gooey Mexican cheese, and perfectly poached eggs. Prep-ahead friendly, gluten-free, vegetarian, and ready in less than 20 minutes!

Yes, believe it or not, this dish is make-ahead friendly! Surprised me too - but I tested it, so I know for A FACT, it works beautifully. I worship breakfasts that I can prep in advance. Even when I think I'll have a leisurely morning, it never works out that way, so I'm super excited when I have a dish like this in my arsenal. The base layer of rice and beans can be spooned into the pan and topped with cheese. At this point, you can cover the dish with plastic wrap and refrigerate for up to 24 hours. Remove the baking dish from the fridge 30 minutes before baking and bake as directed. And now for the eggs...

Yes! They can be poached in advance! Hard to believe, right? It's true; and I know it works because I did it for this dish. My recipe below instructs you to simmer the eggs for 2 minutes and then let them sit in the hot water (off the heat) for 8 minutes. When prepping ahead, remove the eggs from the hot water after 7 minutes (1 minute early), and transfer them to a plate, in a single layer (use a slotted spoon to transfer them with ease). Cover loosely with plastic wrap and refrigerate for up to 24 hours. To reheat the eggs, remove the plastic wrap and place the plate over a large skillet or saucepan of simmering water. The simmering water underneath the plate warms the eggs delicately, without "cooking" them.

Another time saver? Microwave-ready rice! A quick 90 seconds in the microwave and you have 2 cups of fluffy rice (choose jasmine, basmati, white, brown, or any of the flavor blends)!

Cheesy Mexican Rice and Beans with Poached Eggs
Note: It's OK if you're still poaching the eggs when the casserole is finished in the oven. Simply remove the pan from the oven and keep it covered with foil until the eggs are ready.

8-9 ounces microwave-ready rice (I used basmati), or 2 cups cooked white or brown rice
15-ounce can seasoned black beans, undrained
2 teaspoons minced chipotle chilies in adobo sauce
1 tablespoon taco seasoning of choice
1/2 cup shredded Mexican cheese blend
8 large eggs
Salt and ground black pepper
Chopped green onions for serving

Preheat the oven to 350 degrees.
If you're using microwave-ready rice, heat it according to the package directions. Transfer the rice to a large bowl and add the black beans, chipotle chilies, and taco seasoning. Mix well. Transfer the mixture to a shallow baking dish and top with the cheese. Cover the pan with foil and bake for 10 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Meanwhile, to poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 8 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into the simmering water and simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes.
Using a slotted spoon, remove the eggs from the water and arrange them on top of the rice, beans and cheese in the baking dish. Season the eggs with salt and pepper and top everything with the green onions.
Serves 4