Cheesy Broccoli Rice Cups
15min
25min
5
870
Chef's Note
These rice cups are perfect for meal prep! Make them on Sunday and enjoy throughout the week. For extra flavor, try mixing in different cheese varieties like mozzarella or pepper jack. They freeze well too - just microwave for 1-2 minutes to reheat from frozen.
Tags
Ingredients
5 cups (cooked) white rice
4 cups broccoli florets
5 large eggs
3 cups shredded cheddar cheese
3 cups (diced) cooked chicken breast
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C) and generously grease a muffin tin with 1 tablespoon of olive oil.
- 2
Steam 4 cups of broccoli florets for 3-4 minutes until tender-crisp. Once cooled, chop into small pieces.
- 3
In a large bowl, beat 5 eggs with 1/2 cup of milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Add 5 cups of cooked rice, 3 cups of diced cooked chicken breast, chopped broccoli, and 2 cups of shredded cheddar cheese to the egg mixture. Stir until well combined.
- 5
Divide the mixture evenly among the muffin cups, pressing down slightly to pack the mixture.
- 6
Sprinkle the remaining 1 cup of shredded cheddar cheese on top of each cup.
- 7
Drizzle the remaining 1 tablespoon of olive oil over the tops.
- 8
Bake for 20-25 minutes until the edges are golden brown and the cheese is bubbly.
- 9
Let cool in the pan for 5 minutes before removing. Use a knife to loosen the edges if needed.
- 10
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator.
Nutrition Information (per serving)
870
65g
98g
24g
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