Wild Rice Egg Bake

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

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

Directions

  1. 1 Cook wild rice in water as directed on package.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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