Breakfast in a Cup Recipe

4.5 1 3
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Breakfast in a Cup Recipe

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4.5 1 3
Publisher Photo
I usually double this recipe and freeze some cups after baking to reheat for a future meal.—Donna Chapman, Anchor Point, Alaska
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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

Nutritional Facts

1 each: 105 calories, 4g fat (2g saturated fat), 46mg cholesterol, 208mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. In a large bowl, combine the rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper.
  2. Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until eggs are set. Yield: 12 servings.
Originally published as Breakfast in a Cup in Country Woman March/April 1997, p35

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Emily1937 User ID: 4215673 17793
Reviewed Apr. 28, 2010

"Husband does not like chilies, so I left them out and substituted crumbled bacon instead. Even grandkids liked it."

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