Breakfast in a Cup

[Saladbowl]

BREAKFAST IN A CUP
Source: KID'S COOKING book

INGREDIENTS:

3 cups cooked rice
1 cup  shredded Cheddar Cheese
1 can diced mild green chiles
2 ounces diced pimientos
1/3 cup skim milk
2 eggs, beaten
1/2 teaspoon ground cumin
1/1 teaspoon salt
1/2 teaspoon ground black pepper
      vegetable cooking spray

DIRECTIONS:

Combine rice, 1/2 cup cheese, chili, pimientos, milk, eggs, cumin, salt and pepper in a large bowl. Evenly divide mixture in 12 muffin cups coated with cooking spray. Sprinkle with the remaining 1/2 cup cheese. Bake at 400^oF for 15 minutes or until set. Makes 12 servings.

TIPS:

Breakfast cups may be stored in a freezer in a freezer bag or tightly sealed container. To reheat frozen breakfast cups, microwave each cup in HIGH 1 minute.