Cheesy Broccoli and Rice Cups
A delightful blend of creamy cheese, crisp-tender broccoli, and fluffy rice, baked into convenient muffin-sized portions. These savory cups are perfect for lunch or a healthy snack, adored by kids and adults alike.
Prep time: 15 minutesCook time: 25 minutesServes: 12
Ingredients
2 cups cooked white rice
1 1/2 cups chopped broccoli florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 large eggs
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
2. In a large mixing bowl, combine the cooked rice, broccoli, cheddar cheese, and Parmesan cheese.
3. In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
4. Pour the egg mixture over the rice mixture and stir until fully combined.
5. Spoon the mixture evenly into the prepared muffin tin, pressing down slightly to compact.
6. Bake for 20-25 minutes, or until the tops are golden brown and the cups are set.
7. Let cool slightly before removing from the muffin tin.
Storage
Store in an airtight container in the refrigerator for 3-4 days.
Reheating
Reheat in the microwave for 1-2 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
