Brunch Casserole

This delectable rice casserole serves nicely with bacon, sausage, ham, sweet rolls, biscuits, toast and jelly.

Brunch Casserole Ingredients

The following are the ingredients needed to make delicious Brunch Casserole for 12 servings:

  • 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
  • 1/2 cup diced Monterey Jack cheese
  • 1 pinch paprika, for garnish

Brunch Casserole Cooking Instructions

  • Prep40m
  • Cook1h
  • Ready In1h 40m

To cook Brunch Casserole, you need about 40 minutes of preparation time. The time needed to cook this Brunch Casserole is about 1 hour , and you can serve your Brunch Casserole within 1 hour 40 minutes . The following are the steps to cook Brunch Casserole easily:

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  2. 2 In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
  4. 4 In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
  5. 5 Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
  6. 6 Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

Nutrition Facts

Per Serving: 287 calories; 18.7 grams of fat; 16.9 grams of carbohydrates; 12.8 grams of protein; 226 milligrams of cholesterol; 330 milligrams of sodium.

  1. Aug 14th 2010

    GREAT recipe!! I added a rib and a half of celery and three cloves of garlic to the onions and rice and then added fresh parsley and oregano as well. I doubled the sauce recipe and instead o ...

  2. Mar 6th 2008

    Recipe turned out very dry and bland, and the rice was too dominant in the taste. Tried a second helping and put hot sauce on and it still wasn't good. Maybe doubling the gravy, and spicing ...

  3. Feb 10th 2008

    I use fewer eggs and add some chicken, then mix in some frozen mixed veggies to make an easy weekend supper that everyone loves.

  4. Dec 20th 2007

    I added 1 lb browned sage sausage in the layers and mixed my green chilis with the rice and it is even better than the original.

  5. Dec 23rd 2004

    Delicious! Prep some of the steps ahead of time. Serve it with spicy chorizo or linguica for a little more kick. Everyone who tries this asks for the recipe. A winner!

  6. Aug 16th 2004

    This was OK... too salty (and I only used a pinch of salt. This is definitely not a 2-helping dish. If I do make this again, I may add diced green chiles to the egg mixture and use a mexi- ...

  7. May 21st 2004

    I liked this one a lot. I used brown rice, cooking it about 40 minutes. Also, the chilis are a must, I think, for this recipe. Without them it might be a bit bland. It only took about 30 ...

  8. Oct 26th 2003

    Made this recipe for a teacher breakfast,,, everyone wanted the recipe! Very good and easy.

  9. Apr 17th 2002

    Great recipe!! Prepared it for 18 people at family brunch. Most asked for recipe. I prepared it the night before and that worked well. I'd make this one again. Pat