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Brunch Casserole
Brunch Casserole
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Satisfying breakfast casserole with eggs, rice, and cheese.
Ingredients:
  • 12 eggs
  • 4 tablespoons butter
  • 1 onion, diced
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • salt and pepper to taste
  • 1 (4 ounce) can diced green chilies, drained
  • 1 cup diced sharp Cheddar cheese
  • 0.5 cup diced Monterey Jack cheese
  • 1 pinch paprika, for garnish
Instructions:
  • In a large saucepan, gently submerge the eggs in cold water. Bring the water to a boil, cover the saucepan, then turn off the heat and allow the eggs to sit in the hot water for 10 to 12 minutes. Remove the eggs from the water, let them cool, peel, and slice them.
  • In a large saucepan over medium heat, melt the butter. Add the onions and rice, cook until the onions are limp, stirring occasionally. Pour in 2 cups of chicken broth, cover, and simmer until the rice is cooked, approximately 20 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch casserole dish.
  • In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and gradually add the cream and remaining 2 tablespoons of chicken broth, stirring constantly until the mixture thickens. Take off the heat and season with salt and pepper to your liking.
  • Layer the prepared pan with half of the cooked rice, followed by half of the egg slices, half of the diced green chilies, and half of each type of cheese. Pour half of the chicken gravy over the layers. Repeat with the remaining ingredients.
  • Bake in a hot oven until bubbly and golden. Add paprika for extra flavor, if desired.

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