Breakfast In A Cup
Ingredients
3 C. cooked rice
1 C. (4 oz.) shredded Cheddar cheese, divided
1 can (4 oz.) diced green chilies
1 jar (2 oz.) diced pimientos, drained
1/3 C. skim milk
2 eggs, beaten
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
Nonstick cooking spray
Cooking Instructions
Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees F. for 15 minutes or until set. Makes 12 servings. Tip: Breakfast Cups may be stored in the freezer in freezer bags or tightly sealed containers. To reheat frozen Breakfast Cups, microwave each cup on HIGH 1 minute.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)