Breakfast Rice Cups

Yield:
12 servings

Ingredients:

  1. 1 1/2 cups long grain rice, prepared following directions on the package
  2. 1 cup (4 ounce) shredded cheddar cheese, divided
  3. 1 can (4 ounce) green chilies, drained and chopped
  4. 1 jar (2 ounce) pimientos, drained and diced
  5. 1/3 cup milk
  6. 2 eggs
  7. 1/2 teaspoon grouund cumin
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
Directions:

Preheat oven to 400 degrees F

Spray a 12 cup muffin tin with nonstick cooking spray.

In a large bowl, combine cooked rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper.

Spoon into greased muffin cups. Sprinkle with remaining cheese. Bake for 15 minutes or until eggs are set.



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