Best 9 Egg Casserole With Bacon And Wild Rice Recipes

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Egg casserole with bacon and wild rice is a savory and delicious dish that is perfect for breakfast, brunch, or dinner. It is easy to make and can be customized to your liking. This recipe is a great way to use up leftover bacon and wild rice, and it is a surefire hit with family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND EGG FRIED RICE



Bacon and Egg Fried Rice image

Provided by Jet Tila

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons neutral oil, such as canola or vegetable, plus more as needed
3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic, minced
1/4 cup diced carrots
1/4 cup snap peas, sliced, or other seasonal vegetables
2 large eggs, beaten
4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions, chopped
Freshly ground white pepper

Steps:

  • Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
  • Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

BACON AND EGG FRIED RICE RECIPE BY TASTY



Bacon And Egg Fried Rice Recipe by Tasty image

Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion

Provided by Tasty

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 large eggs
8 oz bacon
1 medium onion
1 tablespoon vegetable oil
5 cups rice, cooked
salt, to taste
black pepper, to taste
1 teaspoon sugar
2 tablespoons soy sauce
green onion, chopped, as desired

Steps:

  • Beat three eggs in an empty bowl and add a bit of salt until well-combined.
  • Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
  • Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
  • Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
  • Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
  • Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
  • Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
  • Sprinkle with green onion, as desired.
  • Enjoy!

Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams

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

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

BACON & EGG CASSEROLE



Bacon & Egg Casserole image

Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this.

Provided by cruithniCDJ

Categories     Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb bacon
6 eggs
2 cups milk
1 teaspoon mustard powder
1 teaspoon salt
1 cup cheddar cheese, grated
6 slices bread

Steps:

  • Grease a 9x13 glass baking dish and set aside.
  • Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
  • Cube the bread into 3/4 inch pieces and set aside.
  • In a large bowl, beat the eggs.
  • Add the milk, mustard powder, salt, and blend well.
  • Stir in the bacon, cheese, and bread cubes.
  • Stir well to combine.
  • Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat oven to 350°F and bake for one hour.

EGG CASSEROLE WITH BACON AND WILD RICE



Egg Casserole with Bacon and Wild Rice image

I made this Christmas morning and loved it. The cider sauce really put it over the top for me. It's a nice change from my usual sausage and egg concoction! Bonus: I have extra wild rice for my dinner! Serve the cider sauce warm with the casserole for that wonderful sweet-salty flavor combination!

Provided by Karen Kallem

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 6

Number Of Ingredients 19

8 thick-cut bacon slices
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped onion
9 eggs, beaten
1 ¼ cups half-and-half
¾ cup cooked wild rice
⅔ cup shredded Swiss cheese
½ cup croutons
⅓ cup shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup apple cider
½ cup white sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 36.8 g, Cholesterol 347.9 mg, Fat 31.6 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 15.3 g, Sodium 1021.3 mg, Sugar 23.7 g

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

BACON WILD RICE BAKE



Bacon Wild Rice Bake image

This casserole is very special to me. I found the recipe when visiting a friend in Canada, and now my daughter send me wild rice from Wisconsin. I like to serve this with Cornish game hens.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12-14 servings.

Number Of Ingredients 7

2 cups uncooked wild rice
2 small green peppers, chopped
1 large onion, chopped
2 tablespoons butter
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
4 to 6 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 253mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH BACON EGG CASSEROLE



Spinach Bacon Egg Casserole image

This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!

Provided by Renae

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 10

8 eggs
¾ cup whole milk
1 teaspoon garlic salt
¼ teaspoon ground black pepper
½ pound bacon
1 red bell pepper, chopped
¼ cup minced onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup shredded Monterey Jack cheese
¼ cup finely shredded Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
  • Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
  • Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g

BACON AND EGG RICE



Bacon and Egg Rice image

Make and share this Bacon and Egg Rice recipe from Food.com.

Provided by Sandi From CA

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups long-grain white rice (uncooked)
2 1/2 cups water
8 slices bacon, slices cut crosswise into 1/2-inch strips
6 large eggs
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
1 tablespoon vegetable oil
1/2 cup chopped scallion
1 teaspoon sesame oil

Steps:

  • Bring rice and water to a boil in a 3 quart heavy saucepan, then reduce, heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
  • Whisk together eggs, ½ t salt and ¼ t pepper in a medium bowl.
  • Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
  • Add rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

Nutrition Facts : Calories 382.6, Fat 13, SaturatedFat 3.7, Cholesterol 193.2, Sodium 749.4, Carbohydrate 52.2, Fiber 1.4, Sugar 1.2, Protein 12.3

Tips:

  • Use high-quality ingredients for the best flavor.
  • Cook the bacon until it is crispy, but not overcooked.
  • Use a variety of vegetables for a more flavorful casserole.
  • Season the casserole well with salt and pepper.
  • Bake the casserole until it is bubbly and the rice is tender.
  • Let the casserole cool for a few minutes before serving.

Conclusion:

This casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and vegetables. With its creamy sauce, crispy bacon, and flavorful vegetables, this casserole is sure to be a hit with your family and friends.

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