Breakfast in a cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups cooked rice1 and 1/2 cup shredded Cheddar cheese (divided into 3/4 cup and 1/2 cup amounts)4 large eggs1 4-ounce can diced green chiles1 2-ounce jar diced pimientos - drained1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground black pepper1/3 cup milk1 teaspoon paprika (optional for garnish)paprika
This recipe makes 6 servings (two breakfast cups per serving).
Prepare 12 muffin cups with a light coating of cooking spray. Preheat oven to 400 degrees.
In a large bowl, lightly beat two of the eggs. Add the rice and 3/4 cup cheese. Stir to combine. Press this mixture equally into bottoms and sides of 12 greased muffin cups.
Bake for 6 to 8 minute until lightly browned. Remove from oven.
In a medium bowl, lightly beat the remaining two eggs. Add the remaining cheese, the chiles, pimientos, spices and milk. Stir to combine. Pour this mixture equally into the cups. Sprinkle each cup evenly with paprika.
Return muffin tin to the oven. Bake 15 to 20 minutes until egg is completely set.
Number of Servings: 6
Recipe submitted by SparkPeople user QUANTOM.
Prepare 12 muffin cups with a light coating of cooking spray. Preheat oven to 400 degrees.
In a large bowl, lightly beat two of the eggs. Add the rice and 3/4 cup cheese. Stir to combine. Press this mixture equally into bottoms and sides of 12 greased muffin cups.
Bake for 6 to 8 minute until lightly browned. Remove from oven.
In a medium bowl, lightly beat the remaining two eggs. Add the remaining cheese, the chiles, pimientos, spices and milk. Stir to combine. Pour this mixture equally into the cups. Sprinkle each cup evenly with paprika.
Return muffin tin to the oven. Bake 15 to 20 minutes until egg is completely set.
Number of Servings: 6
Recipe submitted by SparkPeople user QUANTOM.
Nutritional Info Amount Per Serving
- Calories: 375.7
- Total Fat: 26.1 g
- Cholesterol: 734.6 mg
- Sodium: 662.2 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.1 g
- Protein: 27.5 g