Breakfast In A Cup

Ingredients

• 3 s cooked rice
• 1 shredded Cheddar cheese, divided
• 1 (4 oz.) can diced green chiles, drained
• 1 (2 oz.) jar pimientos, drained
• 1/3 skim milk
• 2 eggs, beaten
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Cooking spray

Directions

Combine rice, 1/2 cup cheese, chiles, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° 15 minutes or until set. (Breakfast cups may be stored in the freezer in a freezer bag or tightly sealed container. To reheat frozen cups, microwave each cup on HIGH 1 minute.)