Egg Casserole With Bacon And Wild Rice - cooking recipe

Ingredients

8 thick-cut bacon slices
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
1/2 cup chopped onion
9 eggs, beaten
1 1/4 cups half-and-half
3/4 cup cooked wild rice
2/3 cup shredded Swiss cheese
1/2 cup croutons
1/3 cup shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Cider Sauce:
1 cup apple cider
1/2 cup white sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons butter

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.