14 Reviews

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!!!!

16 people found this helpful. Was it helpful to you? [Yes] [No]
Leah K. October 29, 2002

I made these last night ,after me & the hubby got home @ 5:00 pm from a weekend in Austin, I didn't have anything thawed, but had this recipe saved on my favorites list. I threw in yellow rice & black beans, white rice & okra, leftover garlic chicken, a half of a Southwestern pork chop w/ veggies shredded pepper jack cheese 2 beaten eggs, mixed it all up, with an ice cream scoop I scooped it into a 12 standard size muffin pan, sprinkled the tops with shredded parm cheese, baked @ 350 for about 40 mins, let it rest for 10 mins and vaalah dinner! I even tasted a hint of anchovie absolutley delish, hubby ate 4 he loved them, having " Leftover " rice muffins and a salad for dinner tonight! I too will not let leftovers go waste anymore thanks for sharing!

1 person found this helpful. Was it helpful to you? [Yes] [No]
cita705_12754854 October 14, 2013

Yummi idea! done with wild rice mix (black and white) and chicken leftovers. Additional herbs: rosemary and sage. Topped with red peppers.
My family found this great and filling!

1 person found this helpful. Was it helpful to you? [Yes] [No]
awalde February 16, 2011

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Lucky in Bayview October 11, 2009

This is one of those recipes that you come across and once you try you know you will be using it over and over again, it's simply an ingenious idea not just a recipe. Yep, that's how much I love it and so does my family. I used some cooked basmati rice that has been in the fridge for a couple of days, added shredded zucchini, some left over steak that I diced and a diced green chili. Not a lot of leftover gaoing to waste anymore. Thank you for such a versatile recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
97grad October 06, 2009

I put jalepeno peppers, tiny shrimp, artichoke, swiss & parm. cheese, a squirt of brown mustard & a squirt of Tabasco in mine. They are very tasty. They hold together much better the smaller you make them.

1 person found this helpful. Was it helpful to you? [Yes] [No]
klfnewme January 03, 2009

This is a brilliant way to use leftovers. I have made these several times now so my boyfriend has something healthy and filling to eat for breakfast (I just put a few in a tupperware into the freezer, and he thaws them in the microwave). No olives, because I think those are icky and I won't have anything to do with them; I added salt and used a bit more egg, but I used the egg whites in a carton from the grocery store, and just poured and stirred until it looked right. I've also used leftover barley instead of rice, and I think that most any grain would work well in this recipe. Thanks for sharing, I will be using this regularly.

1 person found this helpful. Was it helpful to you? [Yes] [No]
emily hauer March 15, 2006

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
belkoskiak March 13, 2011

Like all the others who have tried this, I am over the moon delighted with this delicious way to use up odds and ends in the fridge and wherever. Thanks so, so much for posting it!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mimicapes495 December 08, 2009

I'd give this a hundred stars if I could. What a find! I used crabmeat and chopped onions, chopped roasted red peppers, and garlic. They taste just like a crabcake, only better! I will use this recipe often. Very versatile & economical, hot and filling. I couldn't wait until they cooled to eat the first two!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Denibates January 17, 2009
leftover rice muffins