Wild Rice Casserole Brunch Bake is my kind of savory breakfast casserole: hearty, cheesy, and actually filling. The wild rice makes it feel a little more interesting than the usual bread or hash brown versions, and it holds up really well on a brunch table.
You get toasty sausage, tender veggies, and a soft egg custard all in one slice. I like the mix of wild rice with sharp cheddar and Parmesan here—it tastes like classic breakfast, just a bit more substantial.
This one is especially good for weekend brunch, holiday mornings, or any time you want something you can bake and slice. For me, it’s also a great “brunch-for-dinner” option with a simple salad on the side.
Why You’ll Love This Recipe
Hearty and satisfying: The wild rice makes the casserole feel like a real meal, not just eggs with add-ins.
Brunch-friendly: It slices cleanly and serves a group without any last-minute fuss.
Great make-ahead option: I love recipes that can be assembled ahead and baked when you’re ready.
Lots of savory flavor: Sausage, mushrooms, and a little Dijon in the custard give it that breakfast casserole taste I actually crave.
Easy to swap: You can switch up the meat, greens, or even the dairy without breaking the recipe.
Ingredients You’ll Need
Wild Rice Base
- Wild rice blend: I like a wild rice blend here (not 100% wild rice) because it cooks up tender and still has that nutty bite.
- Low sodium chicken broth: Using broth instead of water makes the rice taste seasoned all the way through. Low sodium is best since the sausage and cheeses bring plenty of salt.
- Unsalted butter: Just a little butter helps the rice taste richer and keeps it from feeling dry in the bake.
Sausage and Vegetables
- Breakfast sausage: Any classic pork breakfast sausage works. If it’s a little spicy, that’s fine too.
- Yellow onion: I prefer yellow onion for this because it softens and sweetens as it cooks.
- Mushrooms: Sliced cremini or white mushrooms both work. They add a nice savory flavor without taking over.
- Celery: Celery sounds small, but it gives the filling a little crunch and keeps it from tasting heavy.
- Garlic: Fresh garlic is best here. The jar kind works if that’s what you have, but it’s a little milder.
- Baby spinach: I use baby spinach because it wilts fast and mixes in easily. Kale works too, but I’d chop it small and cook it a bit longer.
- Kosher salt: Start with a light hand if your sausage is salty, then adjust to taste.
- Black pepper: Regular ground black pepper is perfect here. I like a little extra in egg bakes, personally.
Egg Custard
- Eggs: This is the structure of the casserole. Large eggs are standard and give you a nice, set slice.
- Whole milk: Whole milk gives a softer custard than low-fat milk. Half and half is great if you want it richer.
- Sour cream: Don’t skip it if you can help it. It makes the egg mixture creamier and a little tangy.
- Dijon mustard: You won’t taste “mustard,” but it gives the custard a little bite that works really well with sausage and cheese.
- Dried thyme: Thyme fits the wild rice and mushrooms nicely. If you only have Italian seasoning, that works in a pinch.
Cheese and Finish
- Sharp cheddar cheese: Sharp cheddar is my go-to because it actually tastes like cheese after baking. Mild cheddar can get a little lost.
- Parmesan cheese: Parmesan helps the top brown and adds that salty, savory finish.
- Cooking spray or butter: Greasing the dish well matters with egg bakes, especially at the corners.
- Fresh parsley: Totally optional, but nice for a little color and freshness on top.
Recipe Instructions
- Cook the rice: Simmer the wild rice blend in the chicken broth with the butter until tender and the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Brown the sausage: Cook the breakfast sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off excess fat, leaving about 1 tablespoon in the pan.
- Cook the vegetables: Add the onion, mushrooms, and celery to the skillet and cook until softened. Add the garlic and spinach and cook until the spinach wilts.
- Combine the filling: In a large bowl, mix the cooked rice with the sausage and vegetable mixture until evenly combined.
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter.
- Add the filling: Spread the rice mixture evenly in the prepared baking dish, then sprinkle with half of the cheddar.
- Whisk the egg mixture: Whisk the eggs, milk, sour cream, Dijon, thyme, salt, and pepper until smooth and well combined.
- Add the custard: Pour the egg mixture evenly over the casserole.
- Top with cheese: Sprinkle the remaining cheddar over the top, then finish with the Parmesan.
- Bake: Bake for about 45 to 50 minutes, until the center is set and the top is golden.
- Rest: Let the casserole rest for about 10 minutes before slicing so it sets up a bit more.
- Serve: Garnish with chopped parsley and serve warm.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the rice cool a bit. If it’s piping hot when you mix everything together, it can start melting the cheese and warming the eggs too early. Slightly warm is fine.
Drain the sausage, but not all the way. Leaving a little fat in the skillet makes the veggies taste better and keeps the filling from drying out.
Slice the mushrooms, don’t chop them tiny. Bigger slices cook down nicely and don’t disappear into the casserole.
Whisk the custard until smooth. Take an extra minute to get the sour cream fully whisked in so you don’t end up with little white pockets.
Check the center, not just the color. If the top browns early, the middle can still be a little loose. The center should look set, with only a slight jiggle.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh fruit: A bowl of mixed berries, melon, or grapes is nice with this. It keeps the plate from feeling too heavy.
- Simple salad: I usually do something crisp like romaine with cucumbers and a light vinaigrette. Nothing fancy, just fresh.
- Hot sauce: A few dashes on top wake everything up, especially if you used a mild sausage. Salsa works too.
- Extra sour cream: A small spoon on the side is good if you like that tangy, creamy bite with eggs.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for an easy breakfast, or warm them in the oven if you’re reheating a bigger amount.
You can make this recipe ahead by assembling the casserole, covering it tightly, and refrigerating it for up to 12 hours. It’s a nice way to take the pressure off a busy morning.
If you bake it straight from the fridge, add 5 to 10 minutes. I keep an eye on the center and pull it when it looks set.
If you want it to last longer, you can freeze individual portions and reheat as needed. Thaw in the fridge overnight if you have time, but it also reheats fine from frozen in the microwave.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use cooked wild rice instead of uncooked?
Yes. If you already have cooked wild rice, you’ll need about 3 cups cooked to replace the uncooked blend. I still like to let it cool a bit before mixing so it doesn’t warm up the custard.
How do I know when the casserole is set?
The center should look set and not liquidy when you gently shake the pan. A little jiggle is fine, but it shouldn’t slosh. If you’re unsure, a knife inserted near the center should come out mostly clean.
Can I swap the sausage for ham or bacon?
Definitely. Diced ham works great, and cooked bacon is good too—just keep it chopped and not too thick so it mixes in evenly. If you use bacon, you may not need much extra salt.
Can I make this dairy-free?
You can use an unsweetened dairy-free milk and skip the sour cream. The custard will be a little less rich, but it still bakes up fine. For the cheese, use your favorite meltable dairy-free shreds.
What vegetables work well here if I don’t like mushrooms?
You can leave them out and add more celery or onion, or swap in diced bell pepper. Zucchini works too, but I’d cook it a little longer in the skillet so it doesn’t add too much moisture.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Wild Rice Casserole Brunch Bake
INGREDIENTS
Wild Rice Base
- 1 cup uncooked wild rice blend
- 3 cups low sodium chicken broth
- 1 tbsp unsalted butter.
Sausage and Vegetables
- 1 lb breakfast sausage
- 1 cup yellow onion diced
- 1 cup mushrooms sliced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 cups baby spinach loosely packed
- 1 tsp kosher salt
- ½ tsp black pepper.
Egg Custard
- 10 large eggs
- 1.5 cups whole milk
- ½ cup sour cream
- 1 tsp Dijon mustard
- 1 tsp dried thyme.
Cheese and Finish
- 2 cups sharp cheddar cheese shredded
- ½ cup Parmesan cheese grated
- cooking spray or butter for baking dish
- chopped fresh parsley for garnish.
INSTRUCTIONS
Cook Rice and Filling
- simmer wild rice blend in chicken broth until tender and liquid is absorbed then fluff and cool slightly
- brown sausage in a skillet then drain excess fat leaving about 1 tbsp
- saute onion mushrooms and celery in the skillet until softened then add garlic and spinach and cook until wilted then combine with cooked rice.
Assemble and Bake
- heat oven to 350 F and grease a 9x13 inch baking dish
- spread rice mixture in the dish and sprinkle with half the cheddar
- whisk eggs milk sour cream Dijon thyme salt and pepper until smooth then pour evenly over the casserole
- top with remaining cheddar and Parmesan then bake until center is set and top is golden.
Rest and Serve
- rest 10 minutes before slicing
- garnish with parsley and serve warm.
