Broccoli Cheddar Rice Cups
Savory muffins made with rice, broccoli, cheddar, and eggs — perfect for snacks, lunchboxes, or light sides.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets, chopped small
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or brush lightly with oil.
- Combine the cooked rice, chopped broccoli, shredded cheddar, eggs, garlic powder, onion powder, and a pinch of salt and pepper in a large bowl.
- Mix thoroughly until every grain of rice is moistened and evenly distributed. Let it rest if too loose.
- Spoon the mixture into each muffin cup, filling them about 3/4 full and pressing gently to compact.
- Bake for 20–25 minutes, or until golden and set. A toothpick should come out mostly clean.
- Let the cups cool in the tin for 5 minutes, then remove and serve warm.
Notes
For crispier edges, leave them in the tin an extra 2–3 minutes after baking. Use day-old rice for better texture.
Find it online: https://www.mealbreeze.com/broccoli-cheddar-rice-cups/