Broccoli and Cheddar Rice Cups

These Broccoli and Cheddar Rice Cups made with Success® White Rice, are perfect for breakfast, an on-the-go lunch, or as a snack any time of day!

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Broccoli and Cheddar Rice Cups

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 40 mins


  • 1 bag Success® White Rice
  • nonstick cooking spray
  • 1 1/2 cups chopped broccoli, cooked
  • 1 1/4 cups shredded Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Broccoli and Cheddar Gets Better

Broccoli and Cheddar are a combination 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, an on-the-go lunch, 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 it with the rest of the ingredients, spoon the mixture into a muffin pan, pop the pan in the oven, and done! Eat these tasty bites fresh out of the oven while they’re still warm, or wrap them up and save them for later in the freezer. 

These cups also make for a great meal-prep idea when you’re tired of packing salads for lunch every day. Check out more ideas in our guide

Other Recipe Inspiration

Love these egg and veggie cups but want more variety? No need to look any further. Try out our Ham, Cheese and Zucchini Breakfast Cups with protein, grains and veggies in one bite. Or, sample these Sausage, Egg and Cheese Muffins made with protein-packed quinoa, Cheddar cheese and sausage.

Looking for some vegan dishes? Try out some vegan meatloaf recipes.

  • Broccoli and Cheddar is a tough combo to beat! These versatile cups make this delicious combo even better.

    Step 1

  • Prepare rice according to package directions. Allow to cool to room temperature. Meanwhile, coat a 12-cup muffin tin with nonstick cooking spray.

    Step 2

  • 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.

    Step 3

  • 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.

    Recipe Tip

  • To store these, wrap each cup individually and freeze in an airtight container. Reheat cups in the microwave or the toaster oven.