Broccoli Bites
Egg, rice, and three kinds of cheese with broccoli baked in mini muffin tins make perfect bite-sized snacks.
Foto: Spend With PenniesIngredients
24 servings
- 2 cups broccoli florets
- 1 egg
- 2 ounces cream cheese (about ¼ cup, softened)
- ¼ cup sour cream
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 cups cooked rice (white or brown rice)
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Steps
Preheat oven to 375°F.
Bring a medium pot of water to a boil. Add broccoli and cook until tender-crisp, about 3-4 minutes. Drain very well and chop into small pieces. Cool completely.
Combine the egg, cream cheese, sour cream, mustard powder, garlic powder, salt, and pepper in a large bowl until smooth. Stir in chopped broccoli, rice, and both cheeses.
Grease a mini muffin tin very well or use silicone liners. Gently divide the rice mixture over the muffin wells.
Bake 14-18 minutes or until set and browned on top.
Let cool in the pan at least 5 minutes before removing. To loosen, gently run a knife around the edges of each broccoli cup.
Nutrition Facts
Macronutrients
Calories57
Protein2g
Carbs5g
Fat3g
Source: Spend With Pennies
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