by HollyI 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!
Cheesy Broccoli Rice Cups
Prep Time 15 minutesCook Time 20 minutes
Total Time 35 minutes
Servings 8 broccoli cups
Course Appetizer
Cuisine AmericanCheesy 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
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.
