- 8 thick-cut bacon slices
- 1 tablespoon butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 cup chopped onion
- 9 eggs, beaten
- 1 1/4 cups half-and-half
- 3/4 cup cooked wild rice
- 2/3 cup shredded Swiss cheese
- 1/2 cup croutons
- 1/3 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- Cider Sauce:
- 1 cup apple cider
- 1/2 cup white sugar
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 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.
09/12/2019
recipepes.com
egg casserole with bacon and wild rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
