Side Pannel
Breakfast in a Cup
Breakfast in a Cup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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