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Cheesy Broccoli Rice Cups

Dinner  |  Published on Nov 3, 2016  |  Last modified on Aug 20, 2019

Need an easy and healthy weeknight dinner? These cheesy broccoli rice cups will do the trick! Going low carb? Ditch the biscuit & eat as a casserole! Krollskorner.com

Need an easy and healthy weeknight dinner? These cheesy broccoli rice cups will do the trick! Going low carb? Ditch the biscuit & eat as a casserole!

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Need an easy and healthy weeknight dinner? These cheesy broccoli rice cups will do the trick! Going low carb? Ditch the biscuit & eat as a casserole! Krollskorner.com

One of the hardest things for many of us is putting a quality meal on the table during the week. Rushing home from work, maybe having to go grocery shopping, taking kids to different sporting events or practices…whatever it is, we are all busy! This dinner makes things easy especially if you prep the rice ahead of time. It is one of those “mix everything in a bowl and pour it in a pan” type meals. Which is awesome. 

I’m curious…what are your thoughts on brown rice vs. white rice? As a dietitian, I aim to fit all foods in my diet in moderation. I like this chart that shows the nutrient comparisons between white and brown rice (I pulled this from Today’s Dietitian Magazine)

Brown Rice vs White Rice

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This is a super kid friendly as well! Even though I don’t have any kids of my own…I for some reason seem to make a lot kid friendly recipes. I am such a kid at heart that’s probably why 😉

Need an easy and healthy weeknight dinner? These cheesy broccoli rice cups will do the trick! Going low carb? Ditch the biscuit & eat as a casserole! Krollskorner.com

Hope you enjoy!

PS – there will be leftover filling to make an extra casserole if you are not feeling like having it in a biscuit! 

Cheesy Broccoli Rice Cups

Kid-friendly, fun to make, and tasty!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Tawnie Kroll

Ingredients

  • 2 cups rice cooked, white or brown
  • 4 cups low sodium chicken broth used to cook the rice
  • 2 cans Pillsbury biscuits
  • 1/3 cup mushrooms, white sautéed
  • 3 cups broccoli, fresh steamed and diced into small pieces
  • 1 tsp. garlic powder
  • 1 Tbsp. Nutritional Yeast
  • 1/2 tsp. onion powder
  • 1/2 tsp. red pepper chili flakes
  • salt and pepper to taste or 1/2 tsp. each
  • 2 cups cheddar cheese plus additional for topping
  • 1/4 cup light sour cream
  • 2 Tbsp. milk
  • 2 eggs
  • optional topping: 1/2 cup breadcrumbs mixed with 2 Tbsp. melted butter

Instructions

  • Preheat oven to 350 degrees F. Cook the rice according to package (cook with chicken broth for more flavor).
  • Meanwhile, mix all of the ingredients - expect the breadcrumb topping - together. Once rice is done, add into the broccoli cheese mixture and stir together well.
  • Take each biscuit and form into a muffin tin and scoop the cheesy broccoli rice mixture in each biscuit. Top each cup with the breadcrumb mixture and a sprinkle of cheese if desired. Repeat until all biscuits are used. If there is additional broccoli rice filling, make a separate casserole! 🙂
  • Bake in oven for 20 minutes and enjoy warm!
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Notes

**I chopped my mushrooms and cooked them with about 1 Tbsp. olive oil for 3 minutes.

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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