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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)