How To Make Cheesy Broccoli Rice Cups
These savory rice cups are loaded with creamy cheese and tender broccoli for a richer appetizer! Whip this up in just under an hour.
Serves:
Ingredients
- 2cupsrice,cooked
- 2cupsbroccoli
- 2eggs
- 1½cupscheddar cheese,shredded
- ⅓cupsour cream,or ranch dressing
- ½tspdry mustard
For Topping:
- ¼cupcheddar cheese,shredded
- ½cuppanko bread crumbs
- ½tbspolive oil
Instructions
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Preheat the oven to 350 degrees F.
Topping:
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Mix the cheddar cheese, bread crumbs, and olive oil in a bowl. Set aside.
Rice Cups:
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Chop the broccoli into small pieces.
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Place the broccoli in boiling water, then cook for 2 minutes just until tender crisp. Drain and cool.
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Mix the broccoli, rice, eggs, cheddar cheese, sour cream, and dry mustard in a bowl.
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Grease a muffin tin well, then press about ½ cup of the rice mixture into each well.
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Sprinkle with the topping, then gently press for the breadcrumbs to adhere.
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Bake for 20 to 23 minutes.
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Gently run a knife around the edges of each broccoli rice cup to loosen.
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Serve hot, and enjoy!
Nutrition
- Calories: 355.55kcal
- Fat: 14.05g
- Saturated Fat: 7.24g
- Trans Fat: 0.34g
- Monounsaturated Fat: 4.05g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 43.59g
- Fiber: 0.73g
- Sugar: 0.91g
- Protein: 12.74g
- Cholesterol: 74.43mg
- Sodium: 219.11mg
- Calcium: 234.06mg
- Potassium: 165.04mg
- Iron: 0.86mg
- Vitamin A: 117.06µg
- Vitamin C: 20.39mg
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