Breakfast in a Loaf
INGREDIENTS:
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
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.
[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"
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"