Garlic Rice Breakfast Muffins
These savory muffins transform leftover rice into a cozy breakfast treat that's crispy on the outside and soft on the inside, perfect for busy mornings.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Main Ingredients
- 2.5 cups cold cooked rice (day old rice works best)
- 2 tablespoons butter or oil
- 4 cloves garlic, minced (use less if you are not a garlic superfan)
- 2 large eggs
- 0.5 cup grated cheese (cheddar, mozzarella, or whatever you have)
- Salt and pepper
Optional Add-ins
- chopped ham for ham and cheese variant
- cooked bacon for additional flavor
- green onions
- cooked sausage crumbles
Instructions
Preparation
- Heat butter or oil in a pan over low to medium heat. Add the minced garlic and sauté until fragrant, ensuring it does not burn.
- Add the cold cooked rice to the pan and stir to coat with garlic. Season with salt and pepper and let cool for a few minutes.
- In a large bowl, combine the cooled garlicky rice with eggs and cheese, along with any optional add-ins.
- Grease a muffin tin generously to prevent sticking.
- Press the rice mixture into the muffin cups firmly to help them hold shape.
- Bake at 375°F (190°C) for 18 to 25 minutes, until the tops are set and sides are lightly golden.
- Allow the muffins to rest for 5 minutes before removing. Use a butter knife to run along the edges if necessary.
Notes
These muffins can be customized with various add-ins and ingredients. For variations, consider using different types of cheese or adding chopped vegetables.