Description
Cheesy Broccoli Rice Cups
Ingredients
2 cups cooked white rice (or brown rice)
1 ½ cups broccoli florets (steamed and chopped)
1 cup shredded cheddar cheese (plus extra for topping)
2 large eggs
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners or grease with cooking spray.
Mix rice, broccoli, cheddar cheese, Parmesan, eggs, garlic powder, salt, and pepper in a large bowl until well combined.
Scoop the mixture evenly into the muffin cups. Gently press down to compact.
Sprinkle additional shredded cheddar cheese on top of each cup for extra cheesiness.
Bake for 20–25 minutes or until golden and set.
Cool for 5 minutes before removing from the muffin tin.
Serve warm as a snack or side dish!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 cups
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Step-by-Step Guide
Follow these detailed instructions for perfect cups every time. First, ensure your rice is fully cooked and cooled slightly. Steam the broccoli florets until just tender, then chop them finely to ensure even distribution. In your large mixing bowl, combine the rice, chopped broccoli, cheddar, Parmesan, garlic powder, salt, and pepper. Stir these dry ingredients first. Next, beat the two eggs in a separate small bowl before pouring them into the rice mixture. This ensures the eggs incorporate evenly without overworking. Mix until everything is uniformly coated. Using an ice cream scoop or a 1/4-cup measure, portion the mixture into your prepared muffin tin. The key step is to firmly press down with the back of a spoon to compact the mixture; this prevents crumbling after baking. Top with the extra cheddar and bake immediately.
Serving Suggestions
These versatile cups are fantastic served warm from the oven as a side dish with grilled chicken or fish. For a kid-friendly lunch, pack two in a lunchbox with some carrot sticks and dip. They make an excellent appetizer for parties, served with a side of marinara or ranch for dipping. For a complete vegetarian meal, pair them with a fresh garden salad. They are also perfect for meal prep; simply store in an airtight container and reheat in the microwave for a quick snack.
How-to Summary
In summary: mix cooked rice, steamed broccoli, cheeses, seasonings, and beaten eggs. Press the mixture firmly into a greased muffin tin, top with more cheese, and bake at 375°F for 20-25 minutes until golden and set. Cool briefly before serving.
Frequently Asked Questions
Can I make these cups ahead of time? Absolutely. You can assemble the cups, cover the tin, and refrigerate for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time.
Can I use frozen broccoli? Yes, but it’s crucial to thaw and thoroughly squeeze out all excess water using a clean kitchen towel. Excess moisture will make the cups soggy.
How do I store and reheat leftovers? Store cooled cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds or in a 350°F oven for about 10 minutes to restore crispness.
Can I substitute a different cheese? Definitely. Monterey Jack, Colby, or a Mexican blend work well. For a sharper flavor, try Gruyère or aged Gouda.
Are these freezer-friendly? Yes. Once baked and cooled, freeze the cups on a baking sheet before transferring to a freezer bag. Reheat from frozen in the oven at 375°F for 15-20 minutes.
Common Mistakes to Avoid
Avoid using hot, freshly cooked rice as it can make the mixture too sticky and gummy. Ensure your broccoli is steamed until tender but not mushy, and chopped finely. Do not skip the step of pressing the mixture firmly into the muffin cups; loose packing leads to crumbly results. Overfilling the cups can cause messy overflow—aim for 3/4 full. Finally, allow the cups to cool in the tin for the full 5 minutes to let them set, making removal much easier.
Conclusion
These Cheesy Broccoli Rice Cups are the ultimate combination of simplicity, nutrition, and delicious flavor. They are a guaranteed crowd-pleaser, solving the eternal dilemma of how to make vegetables exciting for both kids and adults. Perfect for snacks, sides, or meal prep, this flexible recipe is a valuable addition to your weekly routine. Give them a try and enjoy the cheesy, satisfying results!