Breakfast in a cup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice; *as directed |
| 4 | ounces | Lowfat cheddar cheese; low sodium OR 1 cup shredded Cheddar cheese; divided |
| 4 | ounces | Diced green chilies; drained |
| 2 | ounces | Diced pimientos; drained |
| ⅓ | cup | 1% milk |
| 3 | Egg whites; beaten | |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground black pepper |
| Vegetable cooking spray | ||
Directions
Combine cooked rice, ½ 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 ½ 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 Riviana Foods markets Mahatma, Carolina, River, WaterMaid Success and other brands. "Mahatma Rice" < > and Related link:
Notes: *Cook rice without butter or salt and allow to cool.
Sent by "Kitpath" <phannema@...> on May 11, 1998, converted by MC_Buster.
Recipe by: Riviana Foods Inc. "Pyramid Plan Menu" Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 11, 1998