leftover rice muffins

Total Time
Prep 30 mins
Cook 10 mins

serve as appitizers, for lunches, great finger food

Ingredients Nutrition


  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.


Most Helpful

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!!!!

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!

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!

awalde February 16, 2011

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