Rice & Curd Breakfast Bake

Hearty breakfast casserole with prunes. You can write songs about my love for various casseroles. Despite this, there were no rice casseroles in my collection until recently. This omission needed to be corrected urgently. The casserole turned out tasty, a little dry — the rice absorbed the excess moisture well. You can serve with chocolate or vanilla sauce or topping, condensed milk, and sour cream.
cook time: 1h 20 min
Elijah Stroud
Rice & Curd Breakfast Bake

Nutrition Facts (per serving)

223
Calories
7g
Fat
30g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Salt (pinch) to taste
Sugar 2 tbsp
Rice (boiled) 150 g
Eggs 3 pc
Cottage cheese 250 g
Prunes 50 g
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
Measure out ingredients. Boil the rice until tender in plenty of water.

Step 2

Step 2
Combine eggs, sugar, vanilla sugar and salt and mix with a whisk until smooth.

Step 3

Step 3
Add cottage cheese to the egg mixture and stir.

Step 4

Step 4
Add rice and mix gently.

Step 5

Step 5
Cut the prunes into strips and add to the curd-rice mixture.

Step 6

Step 6
Mix.

Step 7

Step 7
Place the mixture into a greased baking dish. Leave in the oven preheated to 180°C for 40-45 minutes. Leave the finished casserole in the oven for 10 minutes, then remove from the pan and cut into pieces.

Additional rubrics

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