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0
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| yield : 12 Servings |
ingridients :
| 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 |
ts |
Ground cumin | | 1/2 |
ts |
Ground black pepper | |
|
Vegetable cooking spray |
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directions :
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[at]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[at]wizard.ucr.edu> on May 11, 1998 |
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