Can I use brown rice instead of white?

Absolutely! Brown rice adds a nutty flavor and more fiber. Just make sure it’s fully cooked before mixing—leftover brown rice works especially well.

What if I don’t have muffin tins?

No problem—spread the mixture in a greased 8x8-inch baking dish and bake as a casserole. Cut into squares for a delicious twist.

How do I keep them from sticking to the pan?

Grease your pan thoroughly, and use a nonstick muffin tin if possible. Let the muffins cool for a few minutes, then run a butter knife around the edges for easy release.

Can I make these egg-free?

Eggs bind the muffins, so an egg substitute (like flaxseed “eggs” or a commercial egg replacer) can be used, but the texture will be a bit softer.

Cheesy Pizza Rice Muffins Recipe

Description

Cheesy Pizza Rice Muffins are a delicious, kid-friendly twist on classic pizza flavors, baked into individual, handheld muffins. Packed with cooked rice, mozzarella, pepperoni, Parmesan, and Italian seasonings, these savory muffins are perfect for snacks, lunchboxes, or as a fun party appetizer. Ready in under 30 minutes, they’re served with warm pizza sauce for dipping.

Ingredients

Units Scale

Pizza Rice Muffins

4 cups cooked rice (white or brown)
2 cups shredded mozzarella cheese
1 (6-ounce) bag pepperoni, quartered*
2 tablespoons onion flakes
2 tablespoons parsley flakes
1/2 teaspoon oregano
2 teaspoons garlic salt
4 eggs, whisked
1/2 cup grated Parmesan cheese
1/2 cup sliced olives (optional)

Serving

Pizza sauce, for serving

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease 6 muffin cups to prevent sticking.
Mix the Ingredients: In a large mixing bowl, combine the cooked rice, shredded mozzarella, quartered pepperoni (see note), onion flakes, parsley flakes, oregano, garlic salt, whisked eggs, grated Parmesan cheese, and olives if using. Stir thoroughly until all ingredients are evenly mixed.
Fill Muffin Cups: Divide the rice mixture evenly among the 6 greased muffin cups. Press the mixture firmly into each cup using the back of a spoon to compact it well.
Bake: Place the muffin tin on top of a baking sheet to catch any drips. Bake in the preheated oven for 16-18 minutes, until the muffins are lightly golden and set on top.
Release Muffins: Remove the tin from the oven. Carefully slide a butter knife around the edges of each muffin to loosen and release them from the pan.
Serve: Serve the muffins warm with pizza sauce for dipping.

Notes

*For less greasy muffins, microwave the pepperoni pieces in a microwave-safe bowl for 1 minute before adding them to the mixture.
You can add or omit olives to suit your taste.
Use silicone or nonstick muffin tins for easier removal.
These muffins are great for lunchboxes or meal prep and can be reheated in the microwave.

Nutrition

Serving Size: 1 muffin
Calories: 410
Sugar: 2g
Sodium: 1200mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 19g
Cholesterol: 120mg