Brown Rice, Sausage and Egg Casserole
1 pound hot breakfast sausage
1 small onion, chopped
6 eggs, beaten
½ cup milk
Salt and pepper to taste
2 cups cooked Riceland Natural Brown Rice
1 10.5-ounce can cream of mushroom soup
3 cups shredded cheese of choice (cheddar, Colby, Monterey Jack)
- Brown sausage with onion, drain well.
- 2. Combine eggs, milk, cheese, salt and pepper. Stir in rice, mushroom soup and sausage.
- 3. Pour into a 9x13 inch pan, sprayed with cooking spray, and top with additional cheese, if desired. Bake at 350 degrees for 30 minutes or until set.
Note— Casserole may be assembled the night before and refrigerated.