Broccoli and Cheddar is a tough combo to beat, but these versatile cups make this delicious combo even better!
Prepare rice according to package directions. Let cool to room temperature.
Preheat oven to 375˚F. Stir together rice, broccoli, Cheddar, eggs, Parmesan, mustard, garlic, salt and pepper. Spoon evenly into 12 greased muffin cups.
Bake for 18 to 20 minutes or until golden brown and set. Let cool for 5 minutes; invert onto rack. Serve warm or let cool completely.
For make-ahead, wrap cups individually; freeze in airtight container. Reheat in microwave or toaster oven.
Broccoli and cheddar are as classic as peanut butter and jelly. So how can everyone’s favorite combo get any better, you ask? By packing it into these Broccoli and Cheddar Rice Cups made with Success® White Rice, of course! These fun and versatile cups are perfect as breakfast, lunch to-go, a snack, or finger food for your next gathering.
Luckily, this recipe is quick and simple because you’ll find yourself wanting to make these delicious little cups time and time again. Simply cook the rice, mix with the rest of the ingredients, spoon into a muffin pan, pop in the oven, and done! Eat them fresh out of the oven while they’re still warm, or wrap them up and save them for later in the freezer.
These eggs also make for a great meal prep idea when you’re tired of packing salads for lunch every day or oatmeal on the go. Check out more ideas in our guide here.
Love these egg and veggie cups but looking for another variety? No need to look any further, try out these ham, cheese and zucchini breakfast cups with protein, grains and veggies in one bite or these sausage and egg muffins made with protein-packed quinoa and of course Cheddar and sausage.