leftover rice muffins

From: Chef #1117703

On Dec 8, 2009

Like all the others who have tried this, I am over the moon delighted with this delicious way to use up odds and ends in the fridge and wherever. Thanks so, so much for posting it!!!

From: Lucky in Bayview

On Oct 11, 2009

DH and I felt like having a lite dinner last night and I remembered seeing your recipe. It was fun looking through the fridge and using up little bits of this and that. I was skeptical that these would turn out very good, but they were delicious. We used ham, red bell pepper, chopped dill pickle, cheddar and provolone. Next time I'll be sure to add a little onion. I know I'll be making these again. Such a perfect way to use up odds and ends. Thanks so much for posting!

From: Leah K.

On Oct 29, 2002

My friend has a recipe that is a bit similar, she calls it "Breakfast In a Cup". I couldn't find her recipe, but I recalled seeing this one, so I used it, and was happy that I did. I more than quadrupled the quantities because we had a huge breakfast retirement party for someone at work today, so I just stopped measuring, and just put it all together as Country Mouse says to do. I added diced green chilis, diced roasted peppers and pimentos, green and black sliced olives, some frozen baby corn kernals, and lots of shredded cheese and about 14 eggs. I did have to bake them at a lower temp for a longer time [350 for @35-45 minutes].This made 72 regular rice muffins and a dozen mini-muffins. I brought the 72 regular sized ones to work where they disappeared in record time [none left at the buffet table]and I froze the mini muffins to serve as appetizers for another time. Thanks Country Mouse!!!!

From: jodimichelle

On Jun 12, 2007

Wonderful use of leftover rice! I doubled the recipe basics (rice and eggs) and left the cheese at about 3/4 C. Then added leftovers from my fridge to the mix - tomatoes, artichoke dip, olives. It was delicious! Will be making this over and over again - each time different! Thanks for sharing.