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Breakfast in a Cup Recipe

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

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Breakfast in a Cup Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

Ingredients

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

Directions

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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 105 calories, 4 g fat (2 g saturated fat), 46 mg cholesterol, 208 mg sodium, 13 g carbohydrate, trace fiber, 4 g protein.

Originally published as Breakfast in a Cup in Country Woman March/April 1997, p35