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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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From Low Fat, Low Calorie, Low Cholesterol Light Cooking Ok you could like totally make this with brown rice, and skim milk, this is just what I happened to have on hand. I'm hoping this will help keep me on track when I'm in a rush in the morning! Ingredients:
3 cups rice, cooked |
4 oz cheddar cheese, shredded |
4 oz green chilies, diced |
1 medium tomato, diced |
1/3 cup 2% milk |
2 eggs, beaten |
1/2 tsp cumin |
1/2 tsp black pepper |
Directions:
1. Preheat oven to 400F.
2. Spray 12-cup muffin tin with nonstick spray.
3. Combine all ingredients in large bowl.
4. Divide into muffin cups, and sprinkle with remaining 1/2 cup cheddar cheese.
5. Bake for 15mins or until set.
6. *note- Breakfast in a Cup may be stored in the freezer in freezer bags or tightly sealed containers. To reheat, microwave each frozen cup on HIGH (100% power) for 1 minute.
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