- 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
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.)
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