Bacon & Wild Rice Breakfast Hotdish
This recipe from Naniboujou Lodge combines two quintessentially Minnesotan things — a hearty north shore breakfast and hotdish!
Servings: 8
Ingredients
- 8 oz. bacon
- 1 Tbsp. butter
- 8 oz. fresh mushrooms, sliced
- ½ cup green onions, diced
- ½ cup red peppers, diced
- 9 large eggs
- 1¼ cups half-and-half
- ¾ cup cooked wild rice
- ½ cup Swiss cheese, grated
- ½ cup Cheddar cheese, grated
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. dried tarragon
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Preheat oven to 350°. Grease an 8×12-inch baking dish.
- In a large skillet, sauté the bacon until crisp. Drain and save the drippings. Crumble or chop bacon and set aside.
- Add some of the bacon drippings and butter to a skillet and sauté the mushrooms, green onion, and red peppers until most of their liquid has evaporated.
- In a large mixing bowl, beat the eggs and add the half-and-half and mix well. Mix in the bacon, vegetables, wild rice, cheeses, herbs, salt, and pepper combining everything together thoroughly.
- Pour mixture into prepared baking dish, Bake for approximately 45 minutes or until a knife inserted in the center comes out clean.
