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In the realm of quick and versatile meals, Cheesy Broccoli Rice Muffin Tins stand out as a delightful option that caters to both taste and health. This recipe combines the wholesome goodness of brown rice, vibrant broccoli, and rich cheeses into individually portioned bites that are perfect for snacking, serving as a side dish, or even preparing ahead of time for busy weeknights. The appeal of this dish lies not only in its delicious flavor but also in its adaptability—these muffin tins can easily fit into various dietary preferences and meal plans, making them a favorite for families looking to sneak in more nutrition without sacrificing taste.

Cheesy Broccoli Rice Muffin Tins

Discover the joy of making Cheesy Broccoli Rice Muffin Tins, a perfect blend of taste and nutrition! This simple recipe combines hearty brown rice, vibrant broccoli, and rich cheeses into convenient, bite-sized muffins. Ideal for busy weeknights or snacking, these muffins are packed with fiber, vitamins, and protein. Customize them with your favorite veggies, cheeses, and herbs for a deliciously healthy twist. Enjoy them warm or store for quick meals!
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Ingredients
  

2 cups cooked brown rice (or white rice)

1 cup steamed broccoli florets, chopped

1 cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

2 large eggs

½ cup milk

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

¼ tsp black pepper

½ tsp crushed red pepper flakes (optional, for heat)

Cooking spray or muffin liners (for greasing)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line with muffin liners.

    Combine Ingredients: In a large bowl, mix the cooked brown rice, steamed broccoli, shredded cheddar cheese, Parmesan cheese, and crushed red pepper flakes (if using).

      Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.

        Combine Wet and Dry: Pour the egg mixture into the rice mixture, stirring until everything is evenly coated and combined. The mixture should be moist but not runny; if too dry, add a splash of milk.

          Fill Muffin Tins: Spoon the mixture into the prepared muffin tin, filling each cup nearly to the top, as they won’t rise significantly.

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

              Cool and Serve: Let the muffins cool in the pan for about 5 minutes before gently removing them. Serve warm or at room temperature, and enjoy your cheesy broccoli rice muffins!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins