Sunday, November 10, 2013

Cheesy Sausage and Rice Breakfast Casserole

My dad used to make us this mixture of rice, eggs, mustard, and sausage for breakfast when we were kids.  It sounds like an odd combination, but it was always really good.  I decided to make it into a casserole and I think it’s even better this way.

What you'll need:  
3 cups of water or chicken stock
1 and ½ cups of uncooked, brown rice (not minute rice)
1 pound tube of pork sausage
1 medium onion
1 small can of mushrooms
3 to 4 tablespoons of yellow mustard
1 ½ cup of shredded cheese (for this recipe I used mild Cheddar)
10 eggs
1 tsp of salt (approx.)
1 tsp of pepper (approx.)

Combine rice and water or chicken stock into a 2 quart sauce pan.  Make the rice according to the directions – I used a combo of water and chicken stock, and I used about a cup more than what the directions called for.  Remove the rice from the heat when there is about ¾ cup of water remaining – the rice should be slightly under cooked.

Cook the mushrooms, onions, and sausage together in a frying pan. Combine the rice and the sausage mixture into a 9 ½ by 11 glass baking dish.  Place in the refrigerator to cool. 

Beat 10 eggs (you can add about a tablespoon of milk or water – I used coconut/almond milk blend – if you typically do this).  Add the mustard, salt, pepper, and 1 cup of the cheese to the eggs and mix well. 
Remove the sausage and rice mixture from the fridge and add the egg mixture, making sure the rice and sausage mixture is cool enough not to cook the eggs.  Mix thoroughly and cover with aluminum foil.  Place in an oven that has been pre-heated to 375 degrees.  

Cook for 30 to 45 minutes, checking periodically to make sure the casserole isn’t over cooking.  When the casserole looks firm and “fluffy” but there is still a little moisture remaining, remove the foil, top with the remaining cheese, and place back into the oven for about 15 minutes or until cheese is cooked and the casserole is golden brown.  Remove from the oven, serve, and enjoy!

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