Broccoli and Cheddar Brown Rice Muffins

Broccoli and Cheddar Brown Rice Muffins

These easy toddler friendly Broccoli and Cheddar Brown Rice Muffins are a great way to use up extra broccoli or brown rice in your fridge, while making a healthy snack or meal for your family, packed with veggies, whole grains, and protein.

Broccoli and Cheddar Brown Rice Muffins

Broccoli and Cheddar Brown Rice Muffins

Whenever I make brown rice for a recipe, I always end up with loads extra. The problem with rice is that it get pretty sticky and stale quickly in the refrigerator, unless it’s in a thick sauce. How to solve that problem? Repurpose the cooked rice into something healthy and fun, like these rice muffins!

Broccoli and Cheddar Brown Rice Muffins

These muffins are easy, quick, and meal prep friendly – you basically mix together chopped broccoli, shredded cheddar cheese, garlic powder, and cooked brown rice. Stir it altogether, pack it into a muffin pan, bake, and pop them out!

They’re grabable, portable, packable, and can be served with your toddler’s favorite dipping sauce, like ketchup! It’s a neat way to get in some broccoli and there’s protein from the cheese and egg, as well as whole grains from the rice.

Broccoli and Cheddar Brown Rice Muffins

To reheat these, pop them back into the oven and let warm up before serving, perhaps with a little sprinkling of extra cheddar cheese on top.

What are your go-to meals for broccoli with your toddlers?

Serves 6 muffins

Broccoli and Cheddar Brown Rice Muffins

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1/3 cup finely chopped broccoli florets
  • 1 ¼ cup cooked brown rice
  • 1 large egg
  • ¼ teaspoon garlic powder
  • ¼ - 1/3 cup shredded cheddar cheese (depends on how cheesy you want it)
  • pepper, to taste
  • salt, to taste, if desired


  1. Preheat the oven to 350 degrees. Take out 6 muffin liners (or grease 6 cavities in a muffin tin.)
  2. In a medium bowl, stir all of the ingredients together. Pack into the muffin tins and bake for 20-25 minutes or until firm and bound together. Let cool for 5 minutes before removing from the muffin liners.

Broccoli and Cheddar Brown Rice Muffins

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Anonymous says:
Can you freeze these since there is egg in it?
Meaghan says:
Yes! Give it a shot and let us know how it goes!
Alexandra Thompson says:
These came together so easily! Great easy snack or lunch item for my 1 year old! (Maybe even for mama too)
Meaghan says:
We are so happy you gave these a try and that they were a total hit with baby and you! That's what we love to hear!
Janine says:
Is this meant for raw or cooked broccoli? Mine are just cooling down now but I’m nervous since I used steamed broccoli and realized while compiling that it didn’t say “cooked broccoli."

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.