wild-rice-muffins-700x500-1
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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.
Nutrition Benefit: better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction, better digestion, better mental clarity
Category: vegetarian, bread/rolls/muffins, gluten-free