Wild Rice Egg Bake

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

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved