Rice-Based Breakfast Bake The Best Recipes

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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."

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:
• 1 (12 ounce) package shredded medium Cheddar cheese

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H30M

• 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.

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