Cheesy Broccoli Rice Cups

I love these Cheesy Broccoli Rice Cups as a side dish!  Broccoli, cheese, and rice are just meant to be put together!  There are so many great ways to play around with this recipe!  Add chicken to make it a great entree for kids, play with different flavors of cheese, add some peppers or herbs!

I have made these many times and they’re always a hit!  Once in a while, I will even fold up 1/2 of a cheese slice and put it in the middle!  Be certain you grease your muffin pan very well or they will stick!

5 from 1 vote

Review Recipe

Cheesy Broccoli Rice Cups

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 broccoli cups

Author Holly Nilsson

Course Appetizer

Cuisine American

Cheesy hand held broccoli rice cups topped with breadcrumbs.

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Ingredients

• ▢ 2 cups of cooked rice
• ▢ 2 cups of broccoli
• ▢ 2 eggs
• ▢ 1 1/2 cups of shredded cheddar cheese
• ▢ 1/3 cup sour cream (or ranch dressing)
• ▢ 1/2 teaspoon dry mustard

Topping

• ▢ 1/4 cup shredded cheddar cheese
• ▢ 1/2 cup panko bread crumbs
• ▢ 1/2 tablespoon olive oil

Instructions

• Preheat oven to 350 degrees.
• Mix topping ingredients and set aside.
• Chop broccoli into small pieces. Place in boiling water and cook just until tender crisp (about 2 minutes). Drain & Cool.
• Mix broccoli and remaining ingredients in a bowl.
• Grease a muffin tin very well and press about 1/2 cup of rice mixture into each well. Sprinkle with topping and gently press so breadcrumbs will adhere.
• Bake 20-23 minutes. Gently run a knife around the edges of each broccoli rice cup to loosen.
• Serve hot.

Nutrition Information

Serving: 1g, Calories: 216, Carbohydrates: 16g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 212mg, Potassium: 143mg, Fiber: 1g, Sugar: 1g, Vitamin A: 509IU, Vitamin C: 20mg, Calcium: 216mg, Iron: 1mg

Keyword cheesy broccoli rice

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This recipe was inspired by Kraft recipes.