Baked Eggs In Cheesy Wild Rice Recipes

CHEESY BAKED EGGS FOR ONE

Cheesy Baked Eggs For One image

Easy to make Cheesy Baked Eggs are a great way to start the day! Made with two eggs, cream or milk, cheese and seasonings.

Provided by Joanie Zisk

Time 25m

Number Of Ingredients 7

Ingredients

1 teaspoon salted butter (, softened)
2 large eggs
2 tablespoons heavy cream (alternatives: milk or half and half)
2 tablespoons shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees F (200 degrees C).
Coat the inside of an 10-ounce oven safe ramekin with the butter.
Whisk together the eggs and cream in a small bowl.
Stir in the cheeses, salt, and pepper.
Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
Let cool 5 minutes and enjoy.

Nutrition Facts : Calories 358 kcal, Carbohydrate 2 g, Protein 22 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 429 mg, Sodium 450 mg, ServingSize 1 serving

CHEESY EGG AND RICE BAKE

Cheesy Egg and Rice Bake image

Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, chopped (1/2 cup)
2/3 cup uncooked regular long-grain rice
1 1/3 cups water
1 cup frozen chopped broccoli
1 cup small curd creamed cottage cheese
3/4 cup shredded Cheddar cheese (3 ounces)
2 tablespoons Progresso™ dry bread crumbs (any flavor)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup shredded Cheddar cheese (1 ounce)

Steps:

Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg

CHEESY CHICKEN AND WILD RICE CASSEROLE

Cheesy Chicken and Wild Rice Casserole image

This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 package (2 3/4 oz) instant simmer-and-serve wild rice
6 tablespoons butter or margarine
3/4 teaspoon salt
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2 cup sliced leek
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
4 oz Gruyère cheese, shredded (1 cup)
3 cups shredded cooked chicken
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon freshly ground pepper
1/2 cup sliced almonds, toasted

Steps:

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

CHEESY WILD RICE AND TURKEY CASSEROLE

Cheesy Wild Rice and Turkey Casserole image

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup cooked white rice
1 cup cooked wild rice
2 cups diced (1/4 to 1/2 inch) cooked turkey breast
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
1 can (12 oz) evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley, if desired

Steps:

Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

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