Introducing Cheesy Broccoli and Rice Cups — a delightful twist on a classic comfort food combo that's perfect for any time of the year. These savory bites are simple to make, packed with cheesy goodness, and a great way to sneak in some veggies.
White rice provides a hearty base for the cups, giving them structure and a mild flavor that pairs well with the other ingredients. Broccoli florets add a burst of color and a nutritious crunch. Cheddar cheese brings the melty, gooey factor, while Parmesan cheese adds a sharp, nutty depth. Eggs help bind everything together, ensuring the cups hold their shape. Milk adds moisture, ensuring the cups are tender. The seasoned mix of garlic powder, onion powder, salt, and black pepper enhances the overall flavor profile.
These cups are versatile and can be served warm or at room temperature. Pair them with a fresh salad or a bowl of tomato soup for a complete meal. They also make a great side dish for a grilled chicken dinner.
Start by preheating your oven to 375°F. While it warms up, lightly grease a 12-cup muffin tin to prevent any sticking. Next, in a large mixing bowl, combine the cooked rice, chopped broccoli, cheddar cheese, and Parmesan cheese. Make sure everything is evenly distributed.
In a separate bowl, whisk together the eggs and milk until well combined. Add the garlic powder, onion powder, salt, and pepper to this mixture for seasoning. Pour the egg mixture over the rice and broccoli mixture. Stir thoroughly until every bit is coated and the ingredients are evenly mixed.
Using a spoon, divide the mixture among the muffin cups, pressing down slightly to compact the mixture into each cup. This will help them hold together as they bake. Place the muffin tin in the oven and bake for 20-25 minutes. You're looking for golden brown tops and set centers. Once done, let them cool slightly before you attempt to remove them from the tin.
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