leftover rice muffins

mmlwjr's Note:

serve as appitizers, for lunches, great finger food

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 24.0 muffins

• 1 cup rice
• ½ cup grated cheese
• ¼ cup black olives or ¼ cup green olives
• onions or bell peppers or dill pickles (what ever you decide)
• leftover over ham or chicken or turkey or 1 can tuna or 1 can salmon (anything goes)
• 1 egg

Directions:

1. Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
2. bake 400 for 10-15 minutes the cheese& egg will bond altogether.
3. let cool they are easier to get out this way.
4. Very good in lunches, appitizers I take them to parties.
5. (the rice when all mixed together should be moist but not mucky).
6. most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
7. try it, you'll like it.

Reviews

[Leah K.]

My friend has a recipe that is a bit similar, she calls it "Breakfast In a Cup". I couldn't find her recipe, but I recalled seeing this one, so I used it, and was happy that I did. I more than quadrupled the quantities because we had a huge breakfast retirement party for someone at work today, so I just stopped measuring, and just put it all together as Country Mouse says to do. I added diced green chilis, diced roasted peppers and pimentos, green and black sliced olives, some frozen baby corn kernals, and lots of shredded cheese and about 14 eggs. I did have to bake them at a lower temp for a longer time [350 for @35-45 minutes].This made 72 regular rice muffins and a dozen mini-muffins. I brought the 72 regular sized ones to work where they disappeared in record time [none left at the buffet table]and I froze the mini muffins to serve as appetizers for another time. Thanks Country Mouse!!!!

[Lucky in Bayview]

DH and I felt like having a lite dinner last night and I remembered seeing your recipe. It was fun looking through the fridge and using up little bits of this and that. I was skeptical that these would turn out very good, but they were delicious. We used ham, red bell pepper, chopped dill pickle, cheddar and provolone. Next time I'll be sure to add a little onion. I know I'll be making these again. Such a perfect way to use up odds and ends. Thanks so much for posting!

[Chef #378391]

You are a ROCK STAR! I am a v. picky cook, and I always have leftover rice. These muffins are super-delish! And the many variations of cheese, meat, veggies, whatever, are so wonderful!
I do a dish that one of my fans called "Heaven n' Hell"--beaten eggs, cheese and jalapenos. I won't make it again w/o the rice OMG, this is so incredibly delish! THX so much, Denise