Monday, February 1, 2010
These little cups of goodness turned out pretty yummy!
Recipe: Breakfast in a Cup (Light Cooking Cookbook)
3 cups rice, cooked
1 cup (4 oz) shredded cheddar cheese, divided
1 can (4 oz) diced green chilies, drained
1 jar (2 oz) diced pimientos (I was out, and substituted diced tomatoes)
1/3 cup fat free milk
2 eggs, beaten
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
Non-stick cooking spray
Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Divide mixture evenly into 12 muffin cups coated with nonstick spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 15 minutes or until set.
Tip: 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 for 1 minute.
Weight Watchers Points for 1 cup: 2 Points
Everyone said basically the same thing..."Good!"