Breakfast In A Cup

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

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.

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