This recipe is adapted from the amazing Jessica Merchant’s cookbook “Seriously Delish” and that’s JUST what this meal turned out to be. Totally hearty and so incredibly tasty for breakfast, brunch or anytime heated up. It’s an all in one dish, which I love for its simplicity. Definitely use Arborio rice though — it makes all the difference with the whole risotto feel.
Serve it with some sliced avocado and srirachia hot sauce – just completes it.
- 4 cups low sodium chicken stock
- 1.5 cups Arborio rice
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1/4 tsp salt & 1/4 tsp ground pepper
- 3 sausage links, casings removed
- 4 strips bacon
- 6 eggs, beaten
- 2 scallions, sliced
- 1/3 cup shredded Parmesan cheese
Preheat oven to 400 F. Add the stock, rice, onion, garlic, salt & pepper to a 9×13″ baking dish and mix. Bake mixture for 25-30 minutes or until rice has absorbed liquid.
While that’s happening, heat a large skillet on medium heat. Add sausage to pan and using a wooden spoon, break apart the meat and cook until no longer pink. Remove sausage when done from the pan and wipe pan clean. Add to it the bacon strips and cook until crisp. Transfer to a cutting board and chop into small pieces.
Next, cook the eggs in your wiped-clean skillet, season with salt and pepper.
Remove the cooked rice from the oven and gently stir in the sausage, bacon, scallions, scrambled eggs and cheese. Serve immediately.
Yields 6 servings.