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Wild Rice Egg Bake

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Pillsbury Kitchens
Updated Jul 2, 2010
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Looking for a warm and hearty dinner? Check out the combination of sausage and rice in this easy egg bake.

Wild Rice Egg Bake

  • Prep Time 45 min
  • Total 1 hr 25 min
  • Ingredients 10
  • Servings 8
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Ingredients

  • 1 cup uncooked wild rice
  • 2 1/2 cups water
  • 1 cup chopped onions
  • 1 (12-oz.) pkg. frozen bulk pork sausage, thawed
  • 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
  • 8 eggs
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 8 oz. (2 cups) shredded Swiss cheese
  • 3 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    Cook wild rice in water as directed on package.
  • Step 
    2
    Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook onions, sausage and mushrooms over medium-high heat until sausage is no longer pink. Drain.
  • Step 
    3
    Combine cooked wild rice and sausage mixture in greased baking dish. With back of large spoon, make 8 evenly spaced indentations in mixture. Crack 1 egg into each indentation. Pierce egg yolks but do not stir. In small bowl, combine milk and flour; blend well. Pour over rice, avoiding eggs.
  • Step 
    4
    Bake at 350°F. for 30 to 40 minutes or until eggs are set. Sprinkle with cheese; bake an additional 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition

360 Calories
20g Total Fat
23g Protein
21g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
45%
Cholesterol
255mg
85%
Sodium
420mg
18%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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