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Cheesy Broccoli and Rice Lunchbox Cups

Cheesy Broccoli and Rice Lunchbox Cups bake into tender, handheld portions with lightly golden, slightly crisp edges and a melted-cheese center. Tender rice, finely chopped broccoli, and cheddar hold together in a muffin pan for easy school lunch meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cooked white rice
  • 2 cup cooked white rice Use cooled rice for best texture.
Broccoli
  • 1.5 cup broccoli florets Finely chop after steaming for even bites.
Cheddar cheese
  • 1.5 cup shredded cheddar cheese Melted throughout the cups.
Eggs
  • 2 large eggs Helps bind the mixture.
Milk
  • 0.25 cup milk Adds richness to the egg mixture.
Parmesan cheese
  • 0.25 cup grated Parmesan cheese Adds salty, savory flavor.
Green onions
  • 2 tbsp finely chopped green onions For fresh bite and color.
Garlic powder
  • 0.5 tsp garlic powder
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Olive oil
  • 1 tbsp olive oil For greasing the muffin pan.

Equipment

  • 1 sheet pan
  • 1 muffin pan

Method
 

Prep and steam
  1. Preheat the oven to 375°F. Brush a 12-cup muffin pan with 1 tbsp olive oil so the cups release easily.
  2. Steam the broccoli florets for 3–4 minutes until bright green and just tender. Drain thoroughly and chop finely so the mixture bakes evenly.
Mix the filling
  1. Combine the cooked white rice, broccoli florets, shredded cheddar cheese, grated Parmesan cheese, and green onions in a large bowl. Stir until the mix is evenly distributed.
  2. Whisk the eggs, milk, garlic powder, salt, and black pepper in a separate bowl until evenly blended. Make sure there are no streaks so every bite sets.
  3. Pour the egg mixture over the rice mixture. Stir until the ingredients are evenly coated and hold together when pressed.
Bake the cups
  1. Divide the mixture among the prepared muffin cups. Press each portion firmly into the cup so the baked portions hold their shape.
  2. Bake for 18–22 minutes until the tops are lightly golden, the cheese has melted, and the edges are slightly crisp. Watch for a set center that still looks moist and cheesy.
Cool and unmold
  1. Cool in the pan for 5–10 minutes. Loosen the edges carefully and remove the cups while still slightly warm.

Notes

For clean unmolding, press the mixture firmly into the muffin cups and let them cool just 5–10 minutes before lifting. Store in the refrigerator up to 4 days; reheat in the microwave until warm. Freezing is yes: freeze cooled cups in a sealed container up to 2 months, then reheat from thawed or bake until hot. For a dairy-light option, use reduced-fat cheddar and swap Parmesan for a similar grated hard cheese.