Wild rice egg bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 1 | pounds | Pork sausage; bulk, thawed |
| . or turkey sausage | ||
| ½ | pounds | Mushrooms; sliced |
| 3 | cups | Wild rice; cooked |
| 8 | Eggs | |
| 1 | cup | Milk |
| 2 | tablespoons | Flour |
| 2 | cups | Swiss cheese; shredded |
| 3 | tablespoons | Parsley; chopped |
Directions
Preheat the oven to 350øF. Grease a 13x9-inch (3-quart) baking dish.
In a large skillet, cook onions, sausage and the mushrooms over medium-high heat until sausage is browned; drain.
Combine the wild rice and sausage mixture in the greased baking dish.
Using the back of a spoon, make 8 evenly spaced indentations in the mixture.* Crack 1 egg into each indentation. Pierce the egg yolks but do not stir. In a small bowl, combine the milk and flour. Pour over the rice.
Bake at 350øF for about 30 to 40 minutes or until the eggs are set.
Sprinkle with the cheese. Bake an additional 2 to 5 minutes to melt the cheese. Sprinkle with parsley.
* NOTE: At this point, the casserole can be covered and refrigerated up to 24 hours. Complete and bake as directed above.
** Pillsbury Classic Cookbooks - Country Casseroles & One-Dish Meals ** ** October 1995 -- #176 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-04-95