Breakfast Casserole In A Cup
|Cooked rice||3 Cup (48 tbs)|
|Shredded cheddar cheese||4 Ounce, divided (About 1 Cup)|
|Canned diced green chilies||4 Ounce, drained (1 Can)|
|Diced pimientos||2 Ounce, drained (1 Jar)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Ground cumin||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Non stick cooking spray||1|
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 cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Bake at 400°F for 15 minutes or until set.