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Breakfast casserole with rice recipe: A must-try delight!

breakfast casserole with rice recipe
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A comforting and versatile breakfast casserole made with rice, eggs, cheese, and vegetables, perfect for family gatherings or meal prep.

Ingredients

Scale
  • 2 cups cooked rice (white or brown, whichever you prefer)
  • 6 large eggs
  • 1 cup milk (whole or low-fat)
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1 cup diced vegetables (bell peppers, onions, and spinach work great)
  • 1 cup cooked protein (such as diced ham, cooked sausage, or crumbled bacon)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, but adds a lovely flavor)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. If using uncooked rice, cook it according to package instructions.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  4. In a greased baking dish, layer the rice, followed by the egg mixture, then sprinkle in the veggies and protein.
  5. Bake for 30-35 minutes, or until the center is set and the top is golden brown.

Notes

  • Check for doneness a few minutes early to avoid overcooking.
  • If using a glass dish, consider lowering the temperature slightly for even baking.
  • Let the casserole rest for about 10 minutes before serving.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • This casserole can be frozen for up to 2-3 months.

Nutrition

Find it online: https://kitchenuser.net/breakfast-casserole-with-rice-recipe-a-must-try-delight/