Nutrition Facts
Wild Rice, Mushroom and Egg Muffins
Amount per Serving
Calories
322
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
195
mg
65
%
Sodium
226
mg
10
%
Potassium
429
mg
12
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
18
g
36
%
Vitamin A
798
IU
16
%
Vitamin C
6
mg
7
%
Calcium
343
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Wild Rice, Mushroom and Egg Muffins
Servings: 6
Ingredients
- 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
Instructions
- 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.
