Egg Casserole with Bacon and Wild Rice recipe
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Ingredients
- 8 thick-cut bacon slices 1 tablespoon butter 1 (8 ounce) package sliced fresh mushrooms ½ cup chopped onion 9 eggs, beaten 1 ¼ cups half-and-half ¾ cup cooked wild rice ⅔ cup shredded Swiss cheese ½ cup croutons ⅓ cup shredded Monterey Jack cheese 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon ground nutmeg 1 cup apple cider ½ cup white sugar 4 teaspoons cornstarch 1 tablespoon lemon juice ½ teaspoon ground cinnamon 2 tablespoons butter
Nutrition Info
- 523.3 caloriescarbohydrate: 36.8 gcholesterol: 347.9 mgfat: 31.6 gfiber: 1.3 gprotein: 24.4 gsaturatedFat: 15.3 gservingSize: -sodium: 1021.3 mgsugar: 23.7 gtransFat: : -unsaturatedFat: : -
Directions Egg Casserole with Bacon and Wild Rice
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture, add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth, bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.