This cheesy egg and rice casserole makesa delicious meatless entree for brunch or dinner.
Recipe: Egg and Rice Bake
1 1/2 cups rice
Cook the rice according to the directionson the package. Set aside.
Cook frozen peas according to the packagedirections; drain.
In a bowl, combine peas, cooked rice,pimientos, parsley, grated onion, melted butter and shreddedprocessed cheese spread; mix well.
Preheat oven to 350°F (175°C).
Spoon into a greased 8 x 8-inch bakingdish. Make six 2-inch wells in the rice mixture using the backof a spoon. Break open eggs, placing one in each well. Sprinklecheddar cheese on top.
Bake for 30 minutes, or until the eggsare set
1 (10-ounce) package frozen peas
2 tablespoons diced pimientos
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/3 cup butter, melted
1/2 cup shredded processed cheese spread
6 large eggs
1/4 cup shredded cheddar cheese
Makes 6 servings.
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