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Prep 45min
Total1hr25min
Ingredients10
Servings8
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Ingredients
1
cup uncooked wild rice
2 1/2
cups water
1
cup chopped onions
1
(12-oz.) pkg. frozen bulk pork sausage, thawed
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
8
eggs
1
cup milk
2
tablespoons all-purpose flour
8
oz. (2 cups) shredded Swiss cheese
3
tablespoons chopped fresh parsley
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Steps
1
Cook wild rice in water as directed on package.
2
Meanwhile, heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, cook onions, sausage and mushrooms over medium-high heat until sausage is no longer pink. Drain.
3
Combine cooked wild rice and sausage mixture in greased baking dish. With back of large spoon, make 8 evenly spaced indentations in mixture. Crack 1 egg into each indentation. Pierce egg yolks but do not stir. In small bowl, combine milk and flour; blend well. Pour over rice, avoiding eggs.
4
Bake at 350°F. for 30 to 40 minutes or until eggs are set. Sprinkle with cheese; bake an additional 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
45%
Cholesterol
255mg
85%
Sodium
420mg
18%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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