Mini Baked Egg Cups with Royal® Basmati Rice

Mini Baked Egg Cups with Royal® Basmati Rice

  • Servings: 6-8
  • Total Time:

Rise and shine with a tasty helping of Basmati Rice! With our mini baked egg cups, you can even take a veggie and protein filled breakfast on the go.


  • 1½ cups water
  • ¾ cups Royal® Basmati Rice, rinsed and drained
  • 2 eggs
  • 2 egg whites
  • 1 cup shredded zucchini
  • 1 cup shredded Swiss cheese
  • ½ cup Italian sausage
  • ¼ cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon ground white pepper


  1. Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 15 to 20 minutes.
  2. Preheat oven to 400°F.
  3. Combine cooked rice, eggs, egg whites, zucchini, Swiss cheese, sausage and tomatoes until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
  4. Bake in preheated oven until the edges of egg muffins are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.