Rice and Egg Casserole

I like cereal as much as the next person but it can get a little old after a while.  It is easy to get into a bit of a rut with breakfast but this recipe will give shake things up.

My mom makes an egg and rice casserole for most brunches.  This is a slightly different recipe but it is still delicious.  It is great for brunch because it is easy to cook before and easy to serve.

I layered the ingredients but I think it would be better to mix them up.  I also thought the recipe was a little heavy on the rice so I reduced that a little too.  But overall the recipe is very good. 

I wanted to use up some of my kale so I tossed it in there too.  I think spinach would be good too or if you don't like your vegetables you can leave it out.  You could also throw in some green peppers, but I didn't have any handy.

The spices give it a bit of a kick, something unique for breakfast or whenever.  It was great for mornings when I went to yoga; I could bring in a slice with me to reheat at work.  A lot more filling than a bowl of cereal.

Rice and Egg Casserole

2 cups cooked brown rice
1/2 cup chopped green onion
1 cup chopped kale
2 sausages, sliced
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp ground chipotle
salt and pepper to taste
5 eggs, beaten
1/2 cup cheddar cheese
1. Fry the sausages until brown. Remove from pan and saute kale until wilted.
2. Combine rice, green onions, spices, kale and sausage.
3. Spoon rice mixture into a shallow 8" square or 9" round baking dish coated with cooking sprat. Do not pack rice down.
4. Whisk eggs and cheese and pour over rice.
5. Bake in a 350 degree oven for 30 - 35 minutes until set. Allow to cool for 5 minutes before serving.

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Adapted from Group Recipes