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Best Easy Cheesy Broccoli Rice Cups for Thermos Lunches

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These Easy Cheesy Broccoli Rice Cups are perfect for thermos lunches, combining tender rice, fresh broccoli, and sharp cheddar in a portable, kid-friendly form. They come together quickly, freeze beautifully, and stay warm for hours without getting soggy.

Ingredients

Scale
  • 2 cups cooked white rice (long-grain preferred)
  • 2 cups fresh broccoli florets, finely chopped (about 1 medium head)
  • 1 ½ cups shredded sharp cheddar cheese
  • 3 large eggs, lightly beaten (room temperature)
  • ½ cup milk (whole or 2%)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with non-stick cooking spray.
  2. Cook rice if not already prepared: you need 2 cups cooked (about ⅔ cup uncooked). Let cool slightly.
  3. Wash and pat dry broccoli. Chop florets into very small pieces (pea-sized).
  4. Blanch broccoli: bring a small pot of water to a boil, add chopped broccoli, cook for exactly 2 minutes. Drain and rinse with cold water. Pat dry with a clean kitchen towel.
  5. In a large mixing bowl, whisk together eggs, milk, melted butter, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using) until well combined and slightly frothy.
  6. Add cooked rice, blanched broccoli, shredded cheddar, and grated Parmesan to the bowl. Fold gently with a rubber spatula until everything is evenly coated.
  7. Divide mixture evenly among the 12 muffin cups, filling about ¾ full. Press down gently with the back of a spoon to compact slightly.
  8. Bake for 20-25 minutes, until tops are golden brown and edges are crispy. A toothpick inserted in the center should come out clean. If tops brown too quickly, tent with foil for the last 5 minutes.
  9. Let cups cool in the tin for exactly 5 minutes. Run a thin knife around the edges to loosen, then transfer to a cooling rack.
  10. Cool completely before packing for lunches to prevent sogginess.

Notes

For best results, do not skip blanching the broccoli—it removes excess moisture and keeps the cups from becoming soggy. Use room temperature eggs to prevent the melted butter from seizing. Press the mixture firmly into the muffin cups to help them hold their shape. Let cups cool exactly 5 minutes in the tin before removing; removing too early can cause them to fall apart. To keep warm in a thermos, preheat the thermos with boiling water for 5 minutes, then pack warm cups inside.

Nutrition

Keywords: broccoli rice cups, thermos lunch, cheesy broccoli, kid-friendly lunch, meal prep, freezer-friendly

Find it online: https://lyrafeast.com/best-easy-cheesy-broccoli-rice-cups-for-thermos-lunches/