Delicious Cheesy Broccoli Rice Cups Recipe to Savor

These cheesy broccoli rice cups are savory, bite-sized delights that combine fluffy rice, tender broccoli, and gooey cheese into the perfect comfort food snack. Baked in a muffin tin for easy serving, they’re ideal for lunchboxes, appetizers, or a wholesome make-ahead meal that’s both kid-friendly and adult-approved.

Why You’ll Love This Recipe

I love how these rice cups turn simple ingredients into something satisfying and fun to eat. They’re cheesy, warm, and have just the right mix of texture—soft rice, tender broccoli, and a crisp golden edge. Plus, they’re great for meal prepping and easy to customize with whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white or brown rice

• Steamed or finely chopped broccoli

• Shredded cheddar cheese

• Eggs

• Milk

• Garlic powder

• Onion powder

• Salt and pepper

• Optional: grated Parmesan, chopped green onions, or red pepper flakes for extra flavor

Directions

1. I preheat the oven to 375°F and grease a 12-cup muffin tin with cooking spray or oil.

2. In a large mixing bowl, I combine the cooked rice, chopped broccoli, and shredded cheddar.

3. I whisk the eggs and milk in a separate bowl, then stir them into the rice mixture.

4. I season with garlic powder, onion powder, salt, and pepper, mixing until everything is evenly coated.

5. I scoop the mixture into each muffin cup, packing it in slightly to help it hold together.

6. I top each cup with a little extra cheese or Parmesan if I want a crisp cheesy top.

7. I bake for 20–25 minutes, until the cups are golden around the edges and set in the center.

8. I let them cool in the pan for 5–10 minutes before removing carefully with a spoon or knife.

Servings and timing

This recipe makes 12 rice cups, serving 4 to 6 people depending on portion size. It takes about 15 minutes to prep and 25 minutes to bake, so I can have them ready in about 40 minutes total.

Variations

Sometimes I mix in cooked chicken, turkey, or crumbled sausage for added protein. I’ve also used different cheeses like mozzarella, pepper jack, or gouda for a new twist. If I want a lower-carb version, I swap in riced cauliflower in place of some or all of the rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave them for about 30 seconds or bake at 350°F for 10 minutes. These also freeze well—just wrap tightly and thaw before reheating.

FAQs

Can I use frozen broccoli?

Yes, I thaw and chop frozen broccoli before mixing it in. It works great and saves time.

What kind of rice works best?

I usually use white rice or jasmine rice, but brown rice or even quinoa also work well. The key is to make sure it’s fully cooked and not too wet.

How do I keep them from falling apart?

I press the mixture into each cup and make sure to include enough egg and cheese to bind everything together. Letting them cool slightly helps too.

Can I make these dairy-free?

Yes, I use dairy-free cheese and unsweetened plant-based milk. Just make sure the substitutes melt and bind properly.

Are these good for kids?

Absolutely. They’re great finger food for little ones and sneak in some veggies in a tasty, cheesy package.

Conclusion

These cheesy broccoli rice cups are a comforting and convenient way to enjoy a wholesome, homemade meal. I love how easy they are to prep, bake, and store—making them perfect for busy days, quick snacks, or fun appetizers. Whether served warm or packed for later, every bite is full of cheesy, veggie-packed goodness.