Broccoli Bites

By spend with pennies

Ingredients

2 cups broccoli florets
1 egg
2 ounces cream cheese (about ¼ cup, softened)
¼ cup sour cream
½ teaspoon dry mustard powder
½ teaspoon garlic powder
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 cups cooked rice (white or brown rice)
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Prep Time15mins
Cook Time30mins
Servings24

Instructions

Preheat oven to 375°F.

Bring a medium pot of water to a boil. Add broccoli and cook until tender-crisp, about 3-4 minutes. Drain very well and chop into small pieces. Cool completely.

Combine the egg, cream cheese, sour cream, mustard powder, garlic powder, salt, and pepper in a large bowl until smooth. Stir in chopped broccoli, rice, and both cheeses.

Grease a mini muffin tin very well or use silicone liners. Gently divide the rice mixture over the muffin wells.

Bake 14-18 minutes or until set and browned on top.

Let cool in the pan at least 5 minutes before removing. To loosen, gently run a knife around the edges of each broccoli cup.