Go Back
In the realm of nutritious yet delicious meals, Cheesy Broccoli Rice Muffins stand out as a versatile dish that beautifully combines the wholesome goodness of broccoli with the comforting flavors of cheese and rice. This recipe not only satisfies the taste buds but also offers a healthy dose of essential nutrients. Ideal for families, busy individuals, and meal prep enthusiasts, these muffins are perfect for any occasion—whether as a quick breakfast, a satisfying snack, or a side dish to complement your main course.

Cheesy Broccoli Rice Muffin Tins

Discover the delightful taste of Cheesy Broccoli Rice Muffins! This simple recipe combines the nutritious benefits of broccoli with the comforting flavors of cheese and rice, making it perfect for any meal or snack. Packed with essential vitamins, protein, and fiber, these muffins are easy to prepare and can be customized to fit various dietary needs. Ideal for meal prep, enjoy them fresh or as a quick reheat option throughout the week. Start baking this healthy treat today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked rice (either white or brown)

2 cups fresh broccoli florets, finely chopped

1 cup shredded cheddar cheese (plus extra for topping)

½ cup grated Parmesan cheese

3 large eggs

½ cup milk (can be dairy or non-dairy)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

Cooking spray or olive oil (for greasing muffin tins)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven heats, generously grease a muffin tin with cooking spray or olive oil to ensure easy removal of the muffins later.

    Prepare the Broccoli: In a steamer basket or a pot of boiling water, cook the finely chopped broccoli florets for approximately 3-4 minutes. You want them to be slightly tender but still vibrant green. Once done, drain the broccoli and let it cool for a few minutes.

      Mix the Wet Ingredients: In a large mixing bowl, crack in the three eggs, then pour in the milk. Add the garlic powder, onion powder, salt, and black pepper. Whisk everything together until well blended and frothy.

        Combine All Ingredients: Add the cooked rice, the cooled broccoli, shredded cheddar cheese, and grated Parmesan cheese into the bowl with the egg mixture. Stir thoroughly until all components are evenly mixed. The resulting mixture should be thick and slightly sticky, making it easy to mold.

          Fill the Muffin Tins: With a spoon or a scoop, fill each muffin cup about ¾ full with the mixture. For that extra cheesy touch, sprinkle additional cheddar cheese on top of each portion before baking.

            Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes. You'll know they're ready when the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: After baking, remove the muffin tin from the oven and let it cool for about 5 minutes on a wire rack. Carefully release the muffins using a butter knife if they stick. Serve warm, or let them cool completely and store them in the refrigerator for up to 3 days.

                Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins

                  Presentation Tips: For an appealing presentation, serve the muffins on a colorful platter, garnished with a sprig of fresh parsley or basil to add a pop of color. Enjoy as a delightful snack or side dish!