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

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