Breakfast Rice Cups

Name: Breakfast Rice Cups
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups cooked brown rice; 1 cup shredded cheese - cheddar, mozza or a combo; 2 tsps minced garlic; 4-6 slices bacon pre cooked and crumbled; salt and pepper to taste or 1/2 tsp of each; 6 mushrooms; 1/2 small head broccoli diced small; 2 ribs celery diced small; 1/4 onion diced small or grated; 7 eggs; 1 tbsp mlik

Chezcancook @cook_2773044

I eat these regularly, they're quick and easy to make and can be eaten for breakfast or as a snack. They can be stored in the fridge for up to 7 days or frozen for a month. Variations are endless it all depends on what's in the fridge ;)

Chezcancook @cook_2773044

Saved

Ingredients

40 mins

12 servings

2 cupscooked brown rice
1 cupshredded cheese - cheddar, mozza or a combo
2tsps minced garlic
4-6 slicesbacon pre cooked and crumbled
salt and pepper to taste or 1/2 tsp of each
6mushrooms
1/2small head broccoli diced small
2ribs celery diced small
1/4onion diced small or grated
7eggs
1 tbspmlik

Saved

Steps

40 mins

1

Preaheat oven to 375F or 190C, will need middle rack for baking
2

In a large bowl combine rice, cheese, bacon, salt, pepper, 1 tsp of garlic and mix well
3

Lightly fry off onions, 1 tsp garlic, broccoli and celery with a little olive oil and salt and pepper, then add mushrooms till done. Then add to rice mixture.
4

Beat eggs with 1 tbsp of milk and add to rice mixture, mix well
5

Lightly grease muffin tins or use spray oil
6

Scoop 1/2 cup of the mixture into each cup
7

Sprinkle a little extra cheese on top and put in the oven for 20-25 minutes