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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Servings 8

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ingredients 10
Prep Time 45 min
Total Time 1 hr 25 min

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

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Directions

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.