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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.8
  • Total Fat: 3.1 g
  • Cholesterol: 94.0 mg
  • Sodium: 74.7 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.6 g

View full nutritional breakdown of Mini Egg Muffins with Cheesy Rice and Broccoli calories by ingredient
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Mini Egg Muffins with Cheesy Rice and Broccoli

Submitted by: SPARK_RECIPES
Mini Egg Muffins with Cheesy Rice and Broccoli

Introduction

Rice and broccoli is baked into muffin tins, giving each portion crispy edges and a cheesy top. Rice and broccoli is baked into muffin tins, giving each portion crispy edges and a cheesy top.
Number of Servings: 6

Ingredients

    1/2 cup prepared brown rice
    1 cup chopped cooked broccoli
    3 eggs, beaten
    2 tablespoons whole-wheat flour
    1/4 cup shredded low-fat Cheddar cheese
    1/4 teaspoon black pepper

Tips

Mix in chopped bacon, tomatoes or red bell peppers, if desired.


Directions

Preheat the oven to 350 F.
In a medium bowl, combine all ingredients.
Coat a muffin tin with nonstick spray.
Divide the mixture evenly among the wells of the muffin tin. (A scant 1/4 cup per well)
Sprinkle the remaining cheese on top.
Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Serving Size: Serves 6 (2 muffins each)


Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography







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Member Ratings For This Recipe


  • Incredible!
    7 of 8 people found this review helpful
    The only thing that I changed was to substitute Egg Beaters instead of eggs. Loved them. - 2/1/13

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  • 7 of 22 people found this review helpful
    How to make this from scratch with whole foods? - 2/1/13

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  • Good
    6 of 6 people found this review helpful
    It was easy to make...better on the second day. Thought it was a little dry. I would add onion powder, finely chopped onion or scallions to the mix before baking. - 2/5/13

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  • Incredible!
    6 of 12 people found this review helpful
    This is a great recipe. I appreciate the quick fix. It is a crime that some people are so ungrateful. - 2/2/13

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  • 6 of 14 people found this review helpful
    This would also make a great grab-n-go breakfast! - 2/1/13

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  • Incredible!
    5 of 7 people found this review helpful
    Looks delicious, but we're trying to keep sodium down too. Going to try this out with "from scratch" brocolli and rice to see if I can do that. Thanks so much for sharing!
    - 3/21/13

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  • 1 of 3 people found this review helpful
    This looks great. Has anyone figured out the way to make it completely from scratch yet? - 3/21/13

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  • 1 of 3 people found this review helpful
    This looks and sounds fast and easy. Great idea. I will be trying to do it from scratch since I have the broccoli and rice on hand. - 3/21/13

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  • 1 of 3 people found this review helpful
    This sounds fantastic. Will try this weekend. I wonder how they would be with just egg whites? - 3/21/13

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  • 1 of 1 people found this review helpful
    It was g!!reat!! Made Mini muffins to use pre 49er game. Good snack!! - 2/2/13

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  • 1 of 1 people found this review helpful
    This was scrumptious, I cannot wait till tomorrow so I can have 2 more. Will be taking these to my next girls night in party - 2/1/13

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  • This tasted pretty good, but mine were only about 1/2 inch tall. I assume there is suppose to be 12 muffins (6 servings, 2 muffins each). - 1/15/14

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  • These were easy to make and tasted delicious. - 1/1/14

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  • Incredible!
    0 of 1 people found this review helpful
    I make a pot of mixed grains for the week--wild rice, brown rice, quinoa etc. (1c grain, 2.5 c water, seasonings, bake in a Dutch oven @ 350 deg about an hour, until liquid is absorbed) and always cook extra veggies so I can mix and match for quick meals. This is a perfect use for my prepped ingrds. - 1/1/14

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  • Incredible!
    0 of 2 people found this review helpful
    Would these freeze well? - 8/19/13

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  • 0 of 1 people found this review helpful
    Maybe I am going crazy, but I have this recipe in my e-mail and printed it out once before but gave that copy to my daughter and tried to recopy it again, but the recipe is not the same, the one I wanted used Green Giant cheesy rice and broccoli that comes in a box frozen. Anyone help? - 4/25/13

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  • These were very good! Like mini-quiches without the crust. The only problem I have is the sodium. I'd make them again, but I'll use a cup of cooked rice and a box of frozen chopped broccoli to reduce the sodium. Maybe use egg beaters too since some of y family needs to watch cholesterol. - 3/22/13

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  • 0 of 2 people found this review helpful
    soo many positive comments with no ratings? Seriously? I can't wait to try this and will be back to rate it! - 3/21/13

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  • 0 of 2 people found this review helpful
    This looks yummy. Maybe I 'll try it this Sunday. - 3/21/13

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  • 0 of 2 people found this review helpful
    468 mgs of sodium is way too much for just one meal in my diet when I am only allowed 500mgs for a whole day. I cook from scratch as such will use this idea. The idea is fantastic considering how we associate muffin with only something sweet. Thanks! - 3/21/13

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  • 0 of 1 people found this review helpful
    breakfast in a cup . enjoy . - 3/21/13

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  • These are very good, I like the fact when making them, I have a couple days of breakfast ready in an instant! Thank you! - 3/21/13

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  • Made these this morning for breakfast after a morning workout. Quick and easy and yummy tasting! - 2/17/13

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  • 0 of 2 people found this review helpful
    This recipe is right up my alley. Will definately try. Love Green Giant veggies. - 2/6/13

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  • These are so good!!! - 2/3/13

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  • 0 of 6 people found this review helpful
    4,5 very good - 2/1/13

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  • 0 of 9 people found this review helpful
    I will be trying this recipe this weekend - 2/1/13

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  • 0 of 9 people found this review helpful
    Sounds yummy and really easy! Thanks! - 2/1/13

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  • 0 of 11 people found this review helpful
    Sounds great - 2/1/13

    Was this review helpful?   yes  No