RICE-BASED BREAKFAST BAKE

Rice-Based Breakfast Bake image

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.

Provided by Jeremy Bruecker

Categories Breakfast and Brunch Eggs

Time 1h30m

Yield 12

Number Of Ingredients 13

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Ingredients

5 cups water
2 ½ cups uncooked white rice
1 ½ cups shredded Colby-Monterey Jack cheese
1 pound cooked pork breakfast sausage
1 pound cooked bacon, chopped
2 (7 ounce) cans sliced mushrooms
1 medium green bell pepper, chopped
1 onion, chopped
10 eggs
1 tablespoon milk
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 (12 ounce) package shredded medium Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
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 : Calories 737.4 calories, Carbohydrate 36 g, Cholesterol 273.9 mg, Fat 46.9 g, Fiber 1.6 g, Protein 41.1 g, SaturatedFat 20.4 g, Sodium 1871.7 mg, Sugar 1.8 g