Brunch Casserole

Prepare the Eggs: Gently place eggs in a large saucepan and cover completely with cold water. Bring the water to a rolling boil over high heat. Immediately cover the pan, remove it from the heat, and let the eggs stand in the hot water for precisely 11 minutes. (11 minutes)

Cool and Slice Eggs: After 11 minutes, immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and slice the eggs into uniform rounds. (5 minutes)

Sauté Aromatics and Rice: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and uncooked rice. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Be careful not to brown the onion. (5 minutes)

Cook Rice: Pour in the 2 cups of chicken broth, bring to a simmer, then reduce heat to low. Cover the saucepan and cook until the rice is tender and all the liquid has been absorbed, approximately 18-20 minutes. Fluff the rice with a fork and set aside. (20 minutes)

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish with butter or cooking spray. (5 minutes)

Prepare Cream Sauce: In another saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a smooth roux. Gradually whisk in the half-and-half cream, ensuring no lumps form. Continue to stir constantly until the sauce thickens and coats the back of a spoon, about 3-5 minutes. (5 minutes)

Season Sauce: Remove the cream sauce from the heat and season generously with salt and freshly ground black pepper to taste. (2 minutes)

Assemble Casserole: Spread half of the cooked rice evenly across the bottom of the prepared casserole dish. Layer half of the sliced eggs, half of the diced green chilies, and half of each of the Cheddar and Monterey Jack cheeses over the rice. Spoon half of the prepared cream sauce evenly over the egg and cheese layer. Repeat the layering process with the remaining rice, eggs, chilies, cheeses, and cream sauce. (15 minutes)

Bake: Bake the casserole uncovered in the preheated oven until it is bubbly, golden brown, and heated through, approximately 25-30 minutes. (30 minutes)

Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Sprinkle with a pinch of smoked paprika for a touch of color and flavor. Serve hot and enjoy! (5 minutes)