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Sausage & Rice Brunch Bake

Sausage & Rice Brunch Bake recipe image
This Sausage & Rice Brunch Bake is the ultimate comfort food for weekend mornings. It combines savory browned pork sausage with fluffy rice, bound together by a creamy mushroom soup mixture and topped with sharp cheddar cheese. The dish offers a perfect balance of textures: crispy edges, tender rice, and rich, melted cheese. It&# 226;€™s incredibly easy to assemble, making it ideal for feeding a crowd or meal-prepping for busy weekdays. Serve it hot from the oven with fresh fruit or a side salad for a complete breakfast experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1059.2
Dietary: Gluten-free
Description
This Sausage & Rice Brunch Bake is the ultimate comfort food for weekend mornings. It combines savory browned pork sausage with fluffy rice, bound together by a creamy mushroom soup mixture and topped with sharp cheddar cheese. The dish offers a perfect balance of textures: crispy edges, tender rice, and rich, melted cheese. It&# 226;€™s incredibly easy to assemble, making it ideal for feeding a crowd or meal-prepping for busy weekdays. Serve it hot from the oven with fresh fruit or a side salad for a complete breakfast experience.
Ingredients
  • 1 pound Pork sausage
  • 3 cup Hot cooked rice
  • 2 cup Sharp cheddar cheese, shredded and divided
  • 1 can (10.5 oz) Cream of mushroom soup
  • 1 can (4 oz) Sliced mushrooms, drained
  • 1/2 cup Milk
  • 3 Eggs, lightly beaten
  • 2 ts Creole mustard
  • 1/4 ts Onion powder
Directions
  1. 1
    Preheat oven to 350°F (175°C). Butter a 12x8-inch baking dish.
  2. 2
    Cook sausage in a medium skillet over medium-high heat until well done, stirring to crumble. Drain excess grease.
  3. 3
    In a medium bowl, combine the cooked rice and 1 1/2 cups of the shredded cheddar cheese.
  4. 4
    Spread the rice and cheese mixture evenly into the prepared baking dish.
  5. 5
    Sprinkle the cooked sausage evenly over the rice mixture.
  6. 6
    In a small bowl, combine the cream of mushroom soup, drained mushrooms, milk, beaten eggs, Creole mustard, and onion powder. Mix well.
  7. 7
    Pour the soup mixture evenly over the sausage layer.
  8. 8
    Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  9. 9
    Bake for 40 to 45 minutes, or until the center is set and the top is golden brown.
  10. 10
    Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1059.2kcal
% Daily Value *
Total Fat 66.2g102%
Saturated Fat 34.5g173%
Cholesterol 175.4mg59%
Sodium 1662.9mg70%
Total Carbohydrate 53.7g18%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 57.6g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use freshly cooked rice that is still warm. If using cold leftover rice, microwave it briefly to loosen the grains before mixing with the cheese.

You can substitute the pork sausage with chicken or turkey sausage for a slightly lighter option, though the flavor profile will change.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes.

Additions like diced bell peppers or spinach can be mixed into the rice layer for extra vegetables.

Keywords: breakfast, brunch, casserole, sausage, rice, cheese, cheddar, mushroom soup, eggs, comfort food, oven baked, morning meal
Read it online: https://www.chefs-mate.com/recipe/sausage-rice-brunch-bake/