Healthy Meals Monday: Egg Whites and Broccoli Rice Cups

We love having any type of breakfast for dinner. Sometimes I’m never sure what to have with our french toast or waffles.  These little Egg Whites and Broccoli Rice Cups are a perfect healthy side dish for any breakfast – or dinner in that matter.

Healthy Meals Monday: Egg Whites and Broccoli Rice Cups
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  • 1 cup Brown Minute Rice
  • 1 cup water
  • 1 bunch of fresh broccoli cut into small pieces
  • 3/4 cup low fat shredded mozzarella cheese, divided
  • 1/4 cup fat free ranch dressing
  • 4 egg whites, lightly beaten
  • 1/2 teaspoon salt and freshly ground pepper to taste


  1. Prepare rice as directed on package. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups. Top with remaining 1/4 cup cheese. Bake 15 to 20 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Adapted from the Fountain Avenue Kitchen

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