Cheesy Broccoli Rice Cup
These cheesy, savory cups are a fantastic way to use leftover rice and get some veggies in!
Ingredients:
* 2 cups cooked rice (white or brown)
* 1 ½ cups fresh or frozen broccoli, finely chopped
* 1 cup shredded cheddar cheese
* ½ cup grated Parmesan cheese
* 2 large eggs
* ¼ cup milk
* ½ teaspoon garlic powder (optional, but recommended)
* ¼ teaspoon onion powder (optional)
* Salt and black pepper to taste
* Cooking spray or butter for muffin tin
Instructions:
* Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease or spray a 12-cup standard muffin tin.
* Prepare Broccoli: If using fresh broccoli, finely chop it. If using frozen broccoli, you can either thaw it and then finely chop it, or lightly steam it for a few minutes until just tender-crisp, then chop. Ensure it’s finely chopped for even distribution in the cups.
* Combine Ingredients: In a large mixing bowl, combine the cooked rice, finely chopped broccoli, shredded cheddar cheese, and grated Parmesan cheese.
* Whisk Wet Ingredients: In a separate smaller bowl, whisk together the eggs and milk until well combined. Stir in the garlic powder, onion powder (if using), salt, and black pepper.
* Combine Wet and Dry: Pour the egg mixture over the rice and cheese mixture. Stir well with a spoon or your hands until everything is thoroughly combined and the rice is evenly coated.
* Fill Muffin Cups: Divide the mixture evenly among the 12 prepared muffin cups, pressing it down gently into each cup. You want them to be packed enough to hold their shape.
* Bake: Bake for 20-25 minutes, or until the edges are golden brown and the cups are set and firm to the touch. The cheese should be bubbly and melted.
* Cool & Serve: Let the cups cool in the muffin tin for 5-10 minutes before carefully removing them. This helps them set and makes them easier to take out. Serve warm.
Enjoy your delicious and versatile Cheesy Broccoli Rice Cups!