From "Low Fat, Low Calorie, Low Cholesterol Light Cooking" Ok you could like totally make this with brown rice, and skim milk, this is just what I happened to have on hand. I'm hoping this will help keep me on track when I'm in a rush in the morning!

Ingredients

3	cups rice, cooked
4	oz cheddar cheese, shredded
4	oz green chilies, diced
1	medium tomato, diced
1/3	cup 2% milk
2	eggs, beaten
1/2	tsp cumin
1/2	tsp black pepper

Directions

1. Preheat oven to 400F.
   
   
2. Spray 12-cup muffin tin with nonstick spray.
   
   
3. Combine all ingredients in large bowl.
   
   
4. Divide into muffin cups, and sprinkle with remaining 1/2 cup cheddar cheese.
   
   
5. Bake for 15mins or until set.
   
   
6. *note- 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 (100% power) for 1 minute.
   
   

Categories

Breakfast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Very high in vitamin A