Lowfat cheddar cheese; low sodium OR 1 cup shredded Cheddar cheese; divided
4
oz
Diced green chilies; drained
2
oz
Diced pimientos; drained
1/3
c
1% milk
3
Egg whites; beaten
1/2
ts
Ground cumin
1/2
ts
Ground black pepper
Vegetable cooking spray
INSTRUCTIONS
Combine cooked rice, 1/2 cup cheese, chilies, pimientos, milk, egg whites,
cumin, 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
400F for 15 minutes or until set. Serves 12
Tip: Breakfast Cups may be stored in the freezer in a freezer bag or
tightly sealed container. To reheat frozen Breakfast Cups, microwave each
cup on HIGH for 1 minute.
[PER SERVING: 104 calories; 2 g total fat; 1 g saturated fat ; 180 mg
sodium; 5 mg cholesterol.]
BREAKFAST * Breakfast In A Cup * Cantaloupe wedge * 2 Slices whole wheat
toast * 2 Teaspoons tub, corn oil margarine * 1 Cup 1% milk
Riviana Foods markets Mahatma, Carolina, River, WaterMaid Success and other
brands. "Mahatma Rice" <http://www.mahatmarice.com > and Related link:
http://www.usarice.com/domestic/recipes/
Notes: *Cook rice without butter or salt and allow to cool.
Sent by "Kitpath" <phannema@wizard.ucr.edu> on May 11, 1998, converted by
MC_Buster.
Recipe by: Riviana Foods Inc. "Pyramid Plan Menu"
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 11,
1998
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