Broccoli Bites
User Reviews
5
Broccoli Bites
Description
These Broccoli Bites mix cooked white or brown rice with blanched broccoli chopped finely, cream cheese, shredded cheddar and Parmesan cheeses, eggs, sour cream, dry mustard, garlic powder, salt, and pepper. The mixture is divided into greased or lined muffin tins and baked at 375°F until the bites are set and browned on top. Cooling slightly before removal helps maintain their shape.
The bites have a tender but firm texture, combining the slight chew of rice with the softness of cheese and broccoli. The seasoning adds depth without overpowering the vegetable flavors, and optional cheese cubes can be pressed into each bite for a molten center. Baking them in muffin tins helps portion control and even cooking.
They serve well as finger foods, snack items, or sides to main dishes. Leftovers keep well refrigerated for several days or can be frozen individually after wrapping, then thawed before reheating. Avoid overbaking to prevent dryness and let carryover cooking finish the baking process.
Properly greasing or lining muffin tins prevents sticking, and running a knife around the edges while warm helps remove the bites intact.
Ingredients
- 2 cups rice white or brown rice, cooked
- 2 cups broccoli florets
- 2 egg
- 2 ounces cream cheese about ¼ cup, spreadable
- 1 cup cheddar cheese shredded
- 3 tablespoons sour cream
- 2 tablespoons Parmesan Cheese grated
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- 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 all ingredients in a bowl.
- Grease a muffin tin very well or line with muffin liners (*see note). Gently divide the rice mixture over 8 muffin wells.
- Bake 20-25 minutes or until set and browned on top.
- Gently run a knife around the edges of each broccoli rice cup to loosen. Let cool in the pan at least 5 minutes before removing from the pan.
Notes
- Chop broccoli into small pieces to help the bites hold together during baking.
- Grease muffin tins thoroughly or use silicone or parchment liners to prevent sticking.
- Optional: Insert ½-inch cheese cubes into the center of each bite for a gooey surprise.
- Avoid overbaking; the bites continue to cook slightly after removal (carryover cooking).
- Run a butter knife around edges while bites are warm to ease removal from pans.
- Store leftovers in a covered container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 4 weeks and thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8broccoli cups
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 167 | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 65mg | 22% |
| Sodium | 140mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 133mg | 13% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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