Hello and Happy Monday! Like usual, the weekend flew by! We spent lots of time outside enjoying beautiful, warm weather and went to surprise graduation party for my friend Jen who just finished her master’s degree. We also celebrated Mother’s Day with a few of the moms in our lives. It is crazy to think that next year I will celebrate my first Mother’s Day with nearly an 11 month old baby! Speaking of the baby, about 6 weeks to go! I think we are as prepared as we can be…knowing that babies come with a million variables and we are just going to be along for the ride with whatever she has planned. I am still feeling great! Just moving a little more slowly and feeling like everything seems so difficult due to a giant obstacle in my way at all times.
I am sorry you haven’t seen new recipes from me as regularly as usual lately! This is an especially busy time of year for work and I feel like we have had things going on every weekend and even a lot of weeknights lately. These are the times when working full-time, keeping up with life, and trying to run a blog become a challenge but I love creating recipes to share with you! The good news is I will be home with the baby for quite a few months so once we get into our groove I should have a little more time for recipes! In the meantime, make sure you are subscribed to my email list so you don’t miss new posts as they come.
This egg bake is something that I make all time. I am just finally getting around to sharing it with you! Egg bakes are great due to their versatility. Brandon and I rarely eat this for breakfast but we often have it for weekend lunch, an easy weeknight dinner, and the leftovers are great to pack in our lunchboxes.
The base of the egg bake is made of wild rice. It isn’t really a crust, but it keeps the rice in an even layer beneath all the cheesy, egg and veggie goodness.
You can really customize this recipe any way you want by changing the type of veggies or cheese you use. I like to use broccoli or a mix of broccoli, cauliflower, and carrots with sharp cheddar.
The biggest secret of this recipe…canned wild rice. I know…as a true Minnesotan this probably seems sketchy. I should be some sort of expert wild rice maker, right? No! I hate how long it takes to cook. There is a brand called Canoe Wild Rice that makes precooked wild rice. I LOVE this stuff. I use it in all recipes that call for wild rice. It is perfectly cooked and delicious! And no, this is not an ad for them…I just swear by this product.
I highly suggest you add this recipe to your meal prep plans or weekly dinner rotation. It is easy, packed with veggies and protein, and often can be made using ingredients that are usually on hand.
Have a great week!
- 1 - 15 oz can cooked wild rice (1.5 cups), drained
- 5 eggs
- 1⅓ cups shredded sharp cheddar cheese
- 1 cup milk
- 2-3 cups cooked veggies
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- To a mixing bowl, add cooked and drained wild rice, 1 egg, and ⅓ cup of the cheddar cheese. Mix until well combined.
- Add the rice mixture to a 8-9 inch glass pie plate. Use the back of a large spoon to evenly spread out the mixture, resembling a crust. It will go slightly up the sides of the pie plate.
- Place the wild rice crust in the oven for 7-9 minutes until it looks set.
- While the crust is precooking, add the remaining eggs to a mixing bowl with 1 cup of milk and salt and pepper. Whisk until well combined.
- Add the remaining 1 cup of cheese to the eggs.
- Add 2-3 cups chopped, cooked veggies to the egg mixture. I use a fresh, organic steam in the bag variety of broccoli, cauliflower, and carrots.
- Stir the egg mixture until well combined.
- Remove the wild rice crust from the oven and pour the egg mixture into the crust.
- Bake for 30 minutes or until the eggs are completely cooked.
- Let cool 5-10 minutes before cutting.