Baked Eggs In Cheesy Wild Rice Recipes

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

CHEESY EGG AND RICE BAKE

Steps:

• Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
• Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
• Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

CHEESY BAKED EGGS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
• Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
• Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

CHEESY EGGS & RICE

Steps:

• In a saucepan, on high heat, mix eggs into the rice. Keep stirring until the eggs have been absorbed (or cooked).
• Turn off the heat.
• Add the butter, then cheese, and everything else.
• Serve.
• Enjoy ! =D.

EGG CASSEROLE WITH BACON AND WILD RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
• 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.
• 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.
• 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.
• Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
• 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.

CHEESY WILD RICE CASSEROLE

Steps:

• In a 2 qt casserole dish, combine rice mix and seasoning packet with mushrooms.
• In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg.
• Bring to boiling; remove from heat.
• Stir; pour over rice mixture.
• Stir in cream cheese.
• Bake, covered in a 375 degree oven for 20 minutes.
• Stir mixture.
• Cover;bake 15-20 minutes more or until rice is tender.
• Stir again.
• Let stand 5 minutes before serving.

BAKED EGGS IN CHEESY WILD RICE

Steps:

• To make cheese sauce: Melt butter in skillet. Sauté mushrooms, green pepper or celery for 3 to 4 minutes. Sprinkle in flour, salt and pepper. Cook, stirring, until well blended. Slowly stir in cream, cooking and stirring constantly, until mixture begins to thicken. Stir in cheese. Cook, stirring constantly, until cheese melts. Remove from heat. To make casserole: Stir half of cheese sauce into cooked rice. Spread rice mixture in buttered shallow 7 by 11-inch casserole. Make 8 indentations in rice. Spread spoonful of remaining cheese in each indentation. Break 1 egg into each indentation. Bake, uncovered, in 350-degree oven for 20 to 25 minutes, or until eggs are cooked as desired. Testing results: Yes, a 7 by 11-inch pan seems small, but the secret to success is adequate depth. The wild rice has to be piled high to accept wells deep enough to contain sauce and eggs. Otherwise, egg white covers the entire top of the pan and baked to an elastic sheet.Add a little onion, he suggests. After making it as listed above, I agree. Freshly ground pepper and a touch of salt atop the eggs are essential, too. Be sure to butter the baking pan thoroughly. Mine is still soaking in my kitchen just an overnight bath didn't loosen baked-on cheese and egg.

WILD RICE BRUNCH CASSEROLE

Steps:

• Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside. , Meanwhile, preheat oven to 325°. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside., In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice. , In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus., For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted. , Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.