BREAKFAST IN A CUP

Breakfast in a Cup image

I usually double this recipe and freeze some cups after baking to reheat for a future meal.-Donna Chapman, Anchor Point, Alaska

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 cups cooked long grain rice
1 cup shredded cheddar cheese, divided
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
1/3 cup whole milk
2 large eggs
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper. , Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until eggs are set.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 208mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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