Rice-Based Breakfast Bake
Ingredients
- Rice Base: ⓘ
- 5 cups water ⓘ
- 2 1/2 cups uncooked white rice ⓘ
- 1 1/2 cups shredded Colby-Monterey Jack cheese ⓘ
- Middle: ⓘ
- 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 ⓘ
- Egg Mixture: ⓘ
- 10 eggs ⓘ
- 1 tablespoon milk ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1/8 teaspoon garlic powder ⓘ
- Topping: ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1238
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).