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Breakfast in a Cup

I usually double this recipe and freeze some cups after baking to reheat for a future meal.—Donna Chapman, Anchor Point, Alaska
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

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

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