Mushroom and Wild Rice Scrambled Eggs Recipe

Oh how I love wild rice! In the past, I've only used it in casserole type dishes, or sides, but it also works great in breakfast meals too! A few months ago, I posted these wild rice pancakes, which turned out so good! I just love the wild rice texture in the pancakes. 

I had some wild rice leftover after making the pancakes, so I decided to throw some in scrambled eggs and see how it turned out. I loved these eggs even more than the pancakes! I can't wait to try them again with some other veggies, or even in an omelet! It's a perfect and quick breakfast! Enjoy!

Mushroom and Wild Rice Scrambled Eggs (print recipe)

What you need:
6 eggs
1/2 cup milk
1 teaspoon dried parsley
1 tablespoon butter
1/4 cup onions, finely diced
1 cup baby bella mushrooms, sliced
2/3 cup cooked wild rice (I used leftover)
salt and pepper, as desired

Directions:
Whisk together eggs, milk, parsley, salt and pepper in a bowl. 

Melt the butter in a saute pan over medium high heat. Add mushrooms and onions and saute for about 5 minutes or until tender. Add wild rice, saute for another 1-2 minutes to warm. 

Pour in the milk and egg mixture. Cook, stirring often to scramble until, eggs are fluffy and cooked through. Serve with toast or hashbrowns. 

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On the blog... one year ago: Apricot Fruit Tart Dessert

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