Breakfast In A Cup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breakfast, Mcrecipe, Rice | 12 | Servings | |
INGREDIENTS
| 3 | c | Cooked rice, *as directed |
| 4 | oz | 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 | t | Ground cumin |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 5.5mg
Sodium: 78.7mg
Potassium: 37.9mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 2.4g