Rice Based Breakfast Bake Recipes

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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

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

CHEESY EGG AND RICE BAKE



Cheesy Egg and Rice Bake image

Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h20m

Yield 6

Number Of Ingredients 13

1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, chopped (1/2 cup)
2/3 cup uncooked regular long-grain rice
1 1/3 cups water
1 cup frozen chopped broccoli
1 cup small curd creamed cottage cheese
3/4 cup shredded Cheddar cheese (3 ounces)
2 tablespoons Progresso™ dry bread crumbs (any flavor)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup shredded Cheddar cheese (1 ounce)

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.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg

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