Broccoli and Cheddar is a tough combo to beat! These versatile cups make this delicious combo even better.
Prepare rice according to package directions. Allow to cool to room temperature. Meanwhile, coat a 12-cup muffin tin with nonstick cooking spray.
Preheat oven to 375°F. Stir together rice, broccoli, Cheddar, eggs, Parmesan, mustard, garlic, salt and pepper in a large bowl. Spoon evenly into muffin cups.
Bake for 18 to 20 minutes, or until golden brown and set. Allow to cool for 5 minutes then invert onto a cooling rack. Serve warm or allow to cool completely.
To store these, wrap each cup individually and freeze in an airtight container. Reheat cups in the microwave or the toaster oven.