Mini Rice, Sausage, and Veggie Muffins — Simple, Nutritious School Lunchbox Idea

Name: Mini Rice, Sausage, and Veggie Muffins — Simple, Nutritious School Lunchbox Idea
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: white rice (leftover rice from the night before works great); chicken eggs; chicken sausage, diced small; carrot, finely grated; sweet corn kernels; green onion, thinly sliced; grated cheddar cheese; plain milk; all-purpose flour; garlic powder; salt; ground pepper; powdered chicken bouillon; oil, for greasing the tin

by Admin • 3 hours ago

Prep

15 min

Cook

25 min

Servings

Level

Easy

❤️ 0 Pinterest

Savory muffins made from leftover rice combined with eggs, chicken sausage, and colorful vegetables, then baked in cute, easy-to-hold mini muffin tins. This snack is a perfect solution for parents who want to pack a healthy lunch for their kids without the morning hassle. The texture is soft on the inside with slightly crispy edges, guaranteed to make kids eat their veggies without complaint.

🧂 Ingredients

🍽️ Servings: 4

Adjust the servings and the ingredient amounts & nutrition below update automatically.

2 cups white rice (leftover rice from the night before works great)
3 chicken eggs
2 links chicken sausage, diced small
1 carrot, finely grated
3 tbsp sweet corn kernels
2 stalks green onion, thinly sliced
50 grams grated cheddar cheese
3 tbsp plain milk
2 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp powdered chicken bouillon
to taste oil, for greasing the tin

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👩‍🍳 Instructions

1 Preheat the oven to 350°F (180°C) for 10 minutes. Prepare a mini muffin tin, lightly greasing it with oil or coating it with cooking spray so the muffins don't stick.
2 In a large bowl, beat the eggs, then add the milk, salt, pepper, garlic powder, and bouillon powder. Stir until well combined.
3 Add the white rice to the egg mixture, stirring while gently pressing it with a spoon so the rice breaks up a little and the seasoning is evenly absorbed.
4 Add the sausage, grated carrot, sweet corn, green onion, and half of the grated cheese. Mix all the ingredients together well.
5 Finally, add the flour a little at a time while stirring — this helps the batter hold together better and keeps it from falling apart during baking.
6 Pour the batter into the mini muffin cups until almost full (about 3/4 of the way up), pressing down lightly with the back of a spoon.
7 Sprinkle the remaining grated cheese on top of each muffin as a topping.
8 Bake in the oven for 20-25 minutes, or until the tops turn golden brown and the edges are slightly browned.
9 Remove from the oven and let cool for 5 minutes before taking the muffins out of the tin so they don't fall apart.
10 Once they've cooled to room temperature, the muffins are ready to pack into a lunchbox or store in an airtight container in the fridge.