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5 from 2 votes

Wild Rice, Mushroom and Egg Muffins

Servings: 6


  • 1/2 cup wild rice dry
  • 2 tablespoons olive oil
  • 8 ounces crimini mushrooms diced
  • 1 tablespoon garlic minced
  • 1 cup yellow onions minced
  • 1 cup celery minced
  • 6 large eggs beaten
  • 6 ounces Gruyere cheese grated
  • 1/4 cup pecans toasted and chopped
  • 1/4 cup fresh parsley chopped
  • 1/8 teaspoon kosher salt


  • Preheat oven to 350 degrees.
  • Cook wild rice per package directions; cool to room temperature.
  • Heat olive oil in a sauce pan on medium heat; add mushrooms, garlic, onions and celery and sauté until softened, 5-7 minutes, and cool to room temperature.
  • In a large bowl, combine wild rice, cooked vegetable mixture, eggs, cheese, pecans, parsley and salt; mix well.
  • Grease a 12-cup muffin tin; scoop the mixture into the muffin cups and bake until golden brown, about 20-25 minutes. Let cool for 10 minutes before serving.