Looking for a delicious and nutritious way to elevate your weeknight dinners? Say hello to Cheddar Broccoli Rice Cups! These delightful little bites are packed with flavor and goodness, making them the perfect side dish or a light lunch option that your family will love. With just 15 minutes of prep time and a golden-brown finish that’s sure to impress, you won’t believe how easy it is to whip up a batch of these savory cups. Ready to dive into this cheesy, broccoli-filled adventure? Read on to discover the simple steps to create these mouthwatering treats!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 cups cooked rice
- 1 cup chopped broccoli
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray or butter to prevent sticking.
- Steam or blanch the chopped broccoli for 2-3 minutes until bright green and slightly tender. Drain and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the cooked rice, chopped broccoli, and shredded cheddar cheese. Mix well to distribute ingredients evenly.
- In a separate bowl, whisk together eggs, milk, garlic powder, salt, and pepper until smooth and well combined.
- Pour the egg mixture over the rice and broccoli mixture. Stir thoroughly to ensure all ingredients are evenly coated.
- Spoon the mixture carefully into the prepared muffin tin, filling each cup to the top and pressing gently to compact the mixture.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the cups are set and slightly crispy around the edges.
- Remove from oven and let cool in the tin for 5 minutes. Gently run a knife around the edges to loosen, then carefully remove each rice cup.
- Serve warm as a delightful side dish or light lunch. Can be stored in refrigerator and reheated in microwave for up to 3 days.
Tips
- Cooked Rice: Use leftover rice for this recipe; it makes the process quicker and adds a nice texture. If you don't have any, you can cook fresh rice and let it cool slightly before using.
- Broccoli Prep: For the best flavor and color, make sure to steam or blanch the broccoli just until tender. Overcooking can lead to a mushy texture, so keep an eye on it!
- Cheese Variations: While cheddar cheese is a classic choice, feel free to experiment with other cheeses like mozzarella, pepper jack, or even a mix for added flavor.
- Egg Mixture: Ensure that your egg mixture is well combined before pouring it over the rice and broccoli. This will help distribute the flavors evenly throughout the cups.
- Muffin Tin: Greasing the muffin tin is crucial to prevent sticking. You can also use silicone muffin cups for easy removal and clean-up.
- Serving Suggestions: These rice cups are great on their own, but you can also serve them with a side of marinara sauce for dipping or a fresh salad for a complete meal.
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for a quick snack or meal!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 45mg
