Mini Egg Muffins with Cheesy Rice and Broccoli
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
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
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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
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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