Rice-Based Breakfast Bake

I was looking for a rice-based breakfast bake, because we did not have any bread on hand. I could not find one anywhere on the internet, so I made one up and thought I would share it with everyone. I was pleasantly surprised with the outcome and have made it a few times now.

By Jeremy Bruecker

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Recipe Summary

cook:
1 hr 10 mins
additional:
5 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
12
Yield:
1 9x13 casserole
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Rice Base:
Middle:
Egg Mixture:
Topping:

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Stir Colby-Jack cheese into the cooked rice; spread mixture over the bottom of a 9x13 glass baking dish.

  • Combine sausage, bacon, mushrooms, green bell pepper, and onion in a bowl. Pour over rice in the baking dish.

  • Beat eggs, milk, black pepper, and garlic powder together in a medium bowl. Pour evenly over the rice casserole. Top with Cheddar cheese.

  • Bake in the preheated oven until firm in the center, about 45 minutes. Remove from oven and let sit, 5 to 10 minutes.

Nutrition Facts

Per Serving:
737 calories; protein 41.1g; carbohydrates 36g; fat 46.9g; cholesterol 273.9mg; sodium 1871.7mg. Full Nutrition
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