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Egg Casserole with Bacon and Wild Rice

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"I made this Christmas morning and loved it. The cider sauce really put it over the top for me. It's a nice change from my usual sausage and egg concoction! Bonus: I have extra wild rice for my dinner! Serve the cider sauce warm with the casserole for that wonderful sweet-salty flavor combination!"
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1 h 15 m servings 523
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
  3. Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
  4. Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
  5. Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
  6. Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.


  • Cook's Notes:
  • You can use apple juice in place of the cider if needed.
  • You could use toasted bread cubes in place of the croutons. The bread and the rice give the dish structure.

Nutrition Facts

Per Serving: 523 calories; 31.6 36.8 24.4 348 1021 Full nutrition

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