Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. 8 large eggs

  12. 1 cup milk

  13. 1/4 teaspoon salt

  14. 2 cups cookied rice

  15. 1 (4 1/2-ounce) can mushrooms, sliced

  16. 2 tablespoons butter or margarine

  17. 2 tablespoons all-purpose flour

  18. 1 1/3 cups milk

  19. 1 cup (4-ounces) shredded cheddar cheese

  20. 1/2 teaspoon salt

  21. 1/8 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, combine eggs, milk, salt, and pepper; mix well. Stir in cooked rice and sliced canned mushrooms.

  2. Pour egg and rice mixture into a greased 8 x 8-inch baking dish.

  3. Bake at 350 °F (175°C) for 30 to 35 minutes, or until the center is set.

  4. When ready to serve, melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Add shredded cheddar cheese, salt, and pepper; stir until the cheese melts then serve over the eggs.

Comments

882,796
Send feedback