BREAKFAST IN A CUP

3 cups cooked (without butter or salt) rice, cooled
1 cup (4 ounces) shredded reduced-fat, low-sodium Cheddar cheese, divided
1 can (4 ounces) diced green chilies, drained
1 jar (2 ounces) diced pimientos, drained
1/3 cup 1% milk
3 egg whites, beaten
1/2 teaspoon ground cumin
1/2 teaspoon 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 « cup cheese. Bake at 400 degrees F for 15 minutes or until set.

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. Serves 12

Breakfast Table of Contents