Rice and Artichoke Heart Baked

Rice and Artichoke Heart Baked

1 1/2 cups marinated artichoke hearts – drained and chopped
3 cups cooked brown rice – chilled
3 cups shredded Cheddar cheese
12 large California Fresh Eggs
1 1/2 cups milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon paprika

Preheat oven to 350º. Mix together artichoke hearts, rice and cheese and pour into a greased 8 12 baking dish. Whisk together eggs, milk, and mustard and pour over rice mixture. Sprinkle with seasonings. (At this point, dish can be refrigerated overnight). Bake 50 minutes.