Saturday, May 4, 2013

Wild Rice and Sausage Egg Bake

What do you do when you all of the sudden have to make breakfast for 7 people? You improvise.  I had everything I used in this egg bake in the house already.

4 cups wild rice, cooked
1lb mild Italian sausage
1 medium yellow onion, finely chopped
4 cloves garlic, finely minced
1/4C sun dried tomato pesto
Salt & pepper
Olive oil

12 eggs, whisked
1/2C sour cream
1/3 bunch parsley,  chopped
1tsp Dijon mustard
1tsp siracha
Salt and pepper

2 cups Swiss cheese, shredded

Pre-heat oven to 400 degrees F.  Sauté the onions in 1-2T olive oil until they become translucent.  Add the minced garlic and sausage and sauté until the sausage is done.  Add the wild rice, salt, pepper and pesto into the pan and combine.  Remove from heat.
Spray a 9 x 13 inch baking dish with cooking spray.  Pour the wild rice and sausage into the dish.

I another bowl, add the eggs and whisk.  Add sour cream, Dijon mustard, siracha and the salt and
pepper.  Whisk to combine.  Add in parsley.

Pour the egg mixture on top of the wild rice and sausage.  Top with shredded Swiss cheese.

Bake uncovered at 400 degrees F for 30 min.  Top with tin foil and continue baking for another 10-15 min or until center is set.

Everyone said this was the best egg bake they'd ever had.  This is a definite make again.

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