Ingredients
2cupsrice,cooked
2cupsbroccoli
2eggs
1½cupscheddar cheese,shredded
⅓cupsour cream,or ranch dressing
½tspdry mustard
¼cupcheddar cheese,shredded
½cuppanko bread crumbs
½tbspolive oil
Preparation
Preheat the oven to 350 degrees F.
Mix the cheddar cheese, bread crumbs, and olive oil in a bowl. Set aside.
Chop the broccoli into small pieces.
Place the broccoli in boiling water, then cook for 2 minutes just until tender crisp. Drain and cool.
Mix the broccoli, rice, eggs, cheddar cheese, sour cream, and dry mustard in a bowl.
Grease a muffin tin well, then press about ½ cup of the rice mixture into each well.
Sprinkle with the topping, then gently press for the breadcrumbs to adhere.
Bake for 20 to 23 minutes.
Gently run a knife around the edges of each broccoli rice cup to loosen.
Serve hot, and enjoy!
