As you could easily surmise from a look at my history of writing at Spoon University, I am a fan of grab-and-go recipes. I have all kinds of free time on the weekend, but there's always those days during the middle of the week when I have class all day, a night class, a club meeting, and homework.
Do I run to the block near my apartment that's occupied end to end with fast food? Sometimes. But mostly I make the effort to prepare something on the weekend that I can grab on my way out the door throughout the week. So here's another recipe like that for you to try.
Broccoli Cheddar Rice Cups
- Prep Time:20 mins
- Cook Time:30 mins
- Total Time:50 mins
- Servings:9
- Medium
- 1 cup measured dry white rice cooked
- 1 small head broccoli chopped and steamed
- 1/4 cup ranch dressing
- 2 eggs
- 1 cup shredded cheddar cheese
- Cooking spray
Ingredients
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Step 1
Prepare the rice and broccoli, then allow to cool. Preheat the oven to 350°F. In a large bowl mix rice, broccoli, ranch, eggs, and half of cheese.
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Step 2
Spray a muffin tin with the cooking spray. Evenly distribute the rice mixture between 9 cups of the tin. They should be about 3/4 full.
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Step 3
Sprinkle the rest of the cheese on top, then bake the rice cups for about 30 minutes or until the edges turn golden brown.
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Step 4
Enjoy throughout the week by storing the cups in an airtight container in the refrigerator and microwaving for about 1 minute and 30 seconds when you're hungry.