Baked Broccoli, Cauliflower & Rice Egg Cups

Baked Broccoli, Cauliflower & Rice Egg Cups

I love my muffin pan/tin/tray. My first one is the normal non-stick 6-hole pan that I got from here. My second one is a non-stick pan with 6 bear-shaped cups that I got from here.

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Muffin pan is perfect for baking muffins and egg cups. For these latest egg cups that I bake, I add broccoli, cauliflower, and rice. They taste just as great!

Ingredients:
(Yields 10-12 egg cups) 

1 cup cooked white rice
3/4 cup cauliflower, chopped
3/4 cup broccoli, chopped
3 slices cheddar cheese, tore into small pieces
2 chicken frankfurters, cut into small pieces
3 small eggs, lightly beaten
1 tablespoon olive oil, extra for greasing
Salt to taste


How to:

1. Preheat oven to 190°C for at least 10 minutes.

2. In a large bowl, mix together rice, cauliflower, broccoli, cheese, chicken frankfurters, and olive oil until combined.

3. Scoop rice mixture into 10-12 greased muffin cups.

4. Spoon beaten egg into each cup until rice mixture is wet.

5. Bake for 25 minutes or until tops become light golden brown.

Getting ready to go into the oven!

Freshly baked and ready to be served after 25 minutes!

I adore these bear-shaped rice cups.

Cute, right?

See that red patch in the bear's middle? It's a piece of chicken frankfurter, disguising as the bear's tummy. :D