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In the world of culinary creativity, few dishes balance flavor, nutrition, and convenience quite like Cheesy Broccoli Rice Muffin Tins. This recipe is a delightful fusion of wholesome ingredients that not only caters to the taste buds but also packs a nutritional punch. With an enticing combination of creamy cheese, vibrant broccoli, and hearty rice, these savory muffins are not just a treat for the palate but also a smart addition to any meal plan. Perfect for busy families, meal prepping, or serving as a scrumptious side dish, these muffins are sure to become a staple in your kitchen.

Cheesy Broccoli Rice Muffin Tins

Discover the delicious and nutritious Cheesy Broccoli Rice Muffin Tins, the perfect blend of flavor and convenience for busy families. Made with cooked rice, vibrant broccoli, and creamy cheese, these savory muffins offer a fun way to sneak veggies into your diet. Ideal for snacks, breakfast, or as a side dish, they can be made in advance and easily reheated. Get ready to enjoy a dish that's both healthy and satisfying for everyone!
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Ingredients
  

2 cups cooked rice (white or brown)

1 cup fresh broccoli florets, chopped

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

3 large eggs

½ cup milk (dairy or non-dairy)

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional, for a bit of heat)

Cooking spray or oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray or a light coating of oil to prevent sticking.

    Cook the Broccoli: In a small pot, bring salted water to a boil. Add the chopped broccoli florets and blanch for 2-3 minutes, until bright green but still crisp. Drain and cool under cold water to stop the cooking process. Chop finely.

      Mix the Base: In a large mixing bowl, combine the cooked rice, blanched broccoli, shredded cheddar cheese, and grated Parmesan cheese. Stir well to ensure ingredients are evenly distributed.

        Prepare the Egg Mixture: In a separate bowl, whisk together the eggs and milk until fully combined. Add garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Mix until smooth.

          Combine Ingredients: Pour the egg mixture over the rice and broccoli mixture. Stir gently until everything is well combined, ensuring the rice and broccoli are evenly coated.

            Fill Muffin Tins: Spoon the mixture evenly into the prepared muffin tin, filling each cavity about ¾ full. Use the back of a spoon to press down lightly to ensure they hold together.

              Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before running a knife around the edges to loosen them. Carefully transfer to a wire rack to cool slightly before serving.

                  Enjoy: Serve warm as a delicious side dish or snack. They’re also great for meal prep and can be stored in an airtight container in the fridge for up to 4 days.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings