Cheesy Sausage Breakfast Bake

Ingredients

To cook rice

U.S.-grown Rice, brown, long-grain, parboiled, dry3⅛ pounds
Water3 quarts

To assemble bake

Egg (0.5 oz m/ma)24 each
Milk, lowfat1 quart
Onion, granulated4 tablespoons
Garlic, granulated4 tablespoons
Salt, kosher1 tablespoon
Black pepper, ground2 teaspoons
Cheese, cheddar, shredded, low sodium (0.5 oz m/ma)1½ pounds
Turkey sausage crumbles, low sodium1 pound

Instructions

To cook rice

  1. Combine rice and water in a 4-inch steamtable pan for 48 servings. Stir to combine. Cover tightly.* OVEN METHOD: Cook in a 350 °F oven for 20 minutes.* STEAMER METHOD: Cook in a steamer for 15 to 20 minutes.CCP: Heat to 135 °F for at least 15 seconds.
  2. Remove from oven or steamer and let sit for 10 to15 minutes
  3. Cool properly.CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
  4. – OR- use 1 ½ gallon of cooked, cooled rice for 48 portions.

To assemble bake

  1. Preheat oven to 350 °F.
  2. Mix egg, milk, and seasonings together in alarge bowl.
  3. For 48 servings, spray two 2-inch steamtable pans with pan spray.
  4. Place chilled rice in a layer at the bottom. Sprinkle evenly with sausage crumbles and cheese.
  5. Pour egg mixture over the top and evenly distribute in the pan
  6. Cover and bake for 45 minutes.
  7. Remove from oven and add remaining cheese. Cover and place in warmer for 15 minutes to allow cheese to melt. Cut into 6 rows of 4. Each pan will contain 24 portions.