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BRK: Breakfast in a Cup




Source of Recipe


AWSUM34


Recipe Introduction


servings 12
points 3



List of Ingredients




3 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese, divided
1 can (4 ounces) diced green chilies
1 jar (2 ounces) diced pimientos, drained
1/3 cup skim milk
2 eggs, beaten
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable cooking spray

Recipe



Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 15 minutes or until set.


Tip Breakfast cups may be stored in the freezer in a freezer bag or tightly sealed container. To reheat frozen breakfast cups, microwave each cup on HIGH 1 minute.



Nutrients per Serving
Calories 123
Calories from Fat 29 %
Total Fat 4 g
Cholesterol 45 mg
Carbohydrate 16 g
Fiber
Protein 5 g
Sodium 368 mg