Cheesy Portuguese Egg Casserole

Possible Modifications:

• This dish can be made gluten-free using GF flour in the sauce. Otherwise, it is gluten-free already.
• You can make it dairy-free by eliminating the cheese sauce and adding some herbs/spices if you want added flavours. The eggs could be swapped out for more vegetables, but I suppose it changes the recipe completely from ‘Portuguese Eggs’ to a veggie bake.
• You can choose whichever vegetables you’d like in the dish. I usually choose broccoli, spinach and asparagus, but the world is your oyster! Speaking of… maybe don’t put oysters in here!
• The recipe calls for Dainty Chinese Fried Rice, but you could use another kind with different flavours if you prefer
• Lastly, feel free to add any meat to this dish. Sometimes, I add sautéed chicken for extra protein.

Tips & Tricks:

• There aren’t very many tricks to this dish! It’s quite easy.
• If your diet allows for it, I would recommend keeping the eggs in this dish, as well as the cheese sauce. Everything together is a really yummy blend of flavours.
• Serve this as a dinner or a brunch dish. I usually make it for dinner but have had it as an early afternoon brunch and liked it equally. However, if it is served for breakfast, maybe don’t add any meat.

Ingredients:

• 6-8 poached eggs
• 1 tsp salt
• 1 package Dainty Chinese Fried Rice
• 1 head (approx. 10 florets) broccoli
• 1 large handful spinach
• 2 tbsp butter
• 1 tbsp flour (you can use GF)
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions:

• Preheat oven to 350 degrees.
• Poach eggs in boiling salted water for 5 minutes.
• Meanwhile, fry rice according to directions on box.
• Cook vegetables of choice. I steamed broccoli and sautéed spinach.
• Melt butter, add flour, then add milk and stir to boiling.
• Add cheese until melted into sauce.
• Place rice, eggs, vegetables and sauce in dish.
• Bake for 5-10 minutes until heated through.

Enjoy!