by Holly
I love these 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!
Cheesy Broccoli Rice Cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 broccoli cups
Course Appetizer
Cuisine American
Cheesy hand held broccoli rice cups topped with breadcrumbs.
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
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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
Amount per serving (1g) — Calories: 216, Fat: 12g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 212mg, Potassium: 143mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 1g, Protein: 10g, Vitamin A: 509%, Vitamin C: 20%, Calcium: 216%, Iron: 1%(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword cheesy broccoli rice
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This recipe was inspired by Kraft recipes.
