Cheesy Broccoli Rice Cups
Kid-friendly, fun to make, and tasty!
Servings 6 people
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!
Notes
**I chopped my mushrooms and cooked them with about 1 Tbsp. olive oil for 3 minutes.