• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Breakfast in a Cup

  • Recipe Submitted by on

Category: Rice, Breakfast

 Ingredients List

  • 3 c Cooked rice; *as directed
  • 4 oz Lowfat cheddar cheese; low
  • -sodium OR 1 cup shredded
  • -Cheddar cheese; divided
  • 4 oz Diced green chilies; drained
  • 2 oz Diced pimientos; drained
  • 1/3 c 1% milk
  • 3 Egg whites; beaten
  • 1/2 ts Ground cumin
  • 1/2 ts Ground black pepper
  • Vegetable cooking spray


Combine cooked rice, 1/2 cup cheese, chilies, pimientos, milk, egg whites,
cumin, 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
400F for 15 minutes or until set. Serves 12

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 for 1 minute.

[PER SERVING: 104 calories; 2 g total fat; 1 g saturated fat ; 180 mg
sodium; 5 mg cholesterol.]

BREAKFAST * Breakfast In A Cup * Cantaloupe wedge * 2 Slices whole wheat
toast * 2 Teaspoons tub, corn oil margarine * 1 Cup 1% milk

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