Ingredients
Scale
- About 2 cups frozen chopped broccoli
- About 2 cups pre-cooked leftover rice (I used Basmati)
- 1/2 cup shredded sharp cheddar cheese
- 2 eggs
- 1 teaspoon Red Robin Seasoning
- Fresh ground pepper
For the top: about 1/4 cup more shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350 F. Spray a muffin tin with cooking spray.
- Put the broccoli in a medium microwave safe mixing bowl, cover and microwave on high for 1 minute. Stir, then cover and microwave another minute. If the broccoli is fully thawed at this point, stop. If not, stir and put it back in for another minute in the microwave. Use a clean tea towel to squeeze out the excess moisture.
- Add the rice to the bowl and, if the rice is cold, microwave for a couple minutes to warm it up, stopping to stir everything together and make sure everything gets nice and warm. If the rice is already hot, just add it to the bowl and stir it into the broccoli. Add the shredded cheese and stir to mix. The cheese should start to melt a bit and hold the rice mixture together.
- In a small bowl, whisk the eggs with the seasoning and pepper until well beaten. Pour the eggs into the broccoli mixture and stir to mix.
- Scoop into the prepared muffin tin, dividing the mixture relatively evenly between the 12 spots. Sprinkle each one with a little more cheddar cheese.
- Bake at 350 F for about 25 minutes or until the cheese on top is melted and the rice starts to get a little crunchy. Enjoy while they’re hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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