As you could easily surmise from a look at my history of writing at Spoon University, I am a fan of grab-and-go recipes. I have all kinds of free time on the weekend, but there's always those days during the middle of the week when I have class all day, a night class, a club meeting, and homework. 

Do I run to the block near my apartment that's occupied end to end with fast food? Sometimes. But mostly I make the effort to prepare something on the weekend that I can grab on my way out the door throughout the week. So here's another recipe like that for you to try.

Broccoli Cheddar Rice Cups

  • Prep Time:20 mins
  • Cook Time:30 mins
  • Total Time:50 mins
  • Servings:9
  • Medium


  • 1 cup measured dry white rice cooked
  • 1 small head broccoli chopped and steamed
  • 1/4 cup ranch dressing
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • Cooking spray
sweet, dairy product, pastry, cake, cream
Photo by Caitlyn Heter
  • Step 1

    Prepare the rice and broccoli, then allow to cool. Preheat the oven to 350°F. In a large bowl mix rice, broccoli, ranch, eggs, and half of cheese.

    GIF by Caitlyn Heter
  • Step 2

    Spray a muffin tin with the cooking spray. Evenly distribute the rice mixture between 9 cups of the tin. They should be about 3/4 full.

    GIF by Caitlyn Heter
  • Step 3

    Sprinkle the rest of the cheese on top, then bake the rice cups for about 30 minutes or until the edges turn golden brown.

    GIF by Caitlyn Heter
  • Step 4

    Enjoy throughout the week by storing the cups in an airtight container in the refrigerator and microwaving for about 1 minute and 30 seconds when you're hungry.

    GIF by Caitlyn Heter