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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 737 Calories

Ingredients

• 1 tablespoon milk
• 1 onion, chopped
• ⅛ teaspoon ground black pepper
• 5 cups water
• ⅛ teaspoon garlic powder
• 1 medium green bell pepper, chopped
• 10 eggs
• 1 ½ cups shredded Colby-Monterey Jack cheese
• 2 ½ cups uncooked white rice
• 1 pound cooked bacon, chopped
• 1 pound cooked pork breakfast sausage
• 2 (7 ounce) cans sliced mushrooms
• 1 (12 ounce) package shredded medium Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Stir Colby-Jack cheese into the cooked rice; spread mixture over the bottom of a 9x13 glass baking dish.

Step 4

Combine sausage, bacon, mushrooms, green bell pepper, and onion in a bowl. Pour over rice in the baking dish.

Step 5

Beat eggs, milk, black pepper, and garlic powder together in a medium bowl. Pour evenly over the rice casserole. Top with Cheddar cheese.

Step 6

Bake in the preheated oven until firm in the center, about 45 minutes. Remove from oven and let sit, 5 to 10 minutes.