Wild Rice Egg Bake

Looking for a warm and hearty dinner? Check out the combination of sausage and rice in this easy egg bake.

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  • prep time 45 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 8
 

Ingredients

1
cup uncooked wild rice
2 1/2
cups water
1
cup chopped onions
1
(12-oz.) pkg. frozen bulk pork sausage, thawed
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
8
eggs
1
cup milk
2
tablespoons all-purpose flour
8
oz. (2 cups) shredded Swiss cheese
3
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook wild rice in water as directed on package.
  • 2 Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook onions, sausage and mushrooms over medium-high heat until sausage is no longer pink. Drain.
  • 3 Combine cooked wild rice and sausage mixture in greased baking dish. With back of large spoon, make 8 evenly spaced indentations in mixture. Crack 1 egg into each indentation. Pierce egg yolks but do not stir. In small bowl, combine milk and flour; blend well. Pour over rice, avoiding eggs.
  • 4 Bake at 350°F. for 30 to 40 minutes or until eggs are set. Sprinkle with cheese; bake an additional 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.
  • 1 Cook wild rice in water as directed on package.
  • 2 Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook onions, sausage and mushrooms over medium-high heat until sausage is no longer pink. Drain.
  • 3 Combine cooked wild rice and sausage mixture in greased baking dish. With back of large spoon, make 8 evenly spaced indentations in mixture. Crack 1 egg into each indentation. Pierce egg yolks but do not stir. In small bowl, combine milk and flour; blend well. Pour over rice, avoiding eggs.
  • 4 Bake at 350°F. for 30 to 40 minutes or until eggs are set. Sprinkle with cheese; bake an additional 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
360
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
),
Cholesterol
255mg
255%;
Sodium
420mg
420%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
35%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.