Breakfast Rice Cups

Yield: 12 servings

Ingredients

Add long grain rice, prepared following directions on the package to shopping list 1 1/2 cups long grain rice, prepared following directions on the package

Add (4 ounce) shredded cheddar cheese, divided to shopping list 1 cup (4 ounce) shredded cheddar cheese, divided

Add (4 ounce) green chilies, drained and chopped to shopping list 1 can (4 ounce) green chilies, drained and chopped

Add (2 ounce) pimientos, drained and diced to shopping list 1 jar (2 ounce) pimientos, drained and diced

Add milk to shopping list 1/3 cup milk

Add eggs to shopping list 2 eggs

Add grouund cumin to shopping list 1/2 teaspoon grouund cumin

Add salt to shopping list 1/2 teaspoon salt

Add pepper to shopping list 1/4 teaspoon pepper

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Preheat oven to 400 degrees F

Spray a 12 cup muffin tin with nonstick cooking spray.

In a large bowl, combine cooked rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper.

Spoon into greased muffin cups. Sprinkle with remaining cheese. Bake for 15 minutes or until eggs are set.

Please note that some ingredients and brands may not be available in every store.