Serves: 5
Total Calories: 460
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 degrees F. for 15 minutes or until set.
Tip: Breakfast Cups may be stored in the freezer in freezer bags or tightly sealed containers. To reheat frozen Breakfast Cups, microwave each cup on HIGH 1 minute.
This Breakfast in a Cup recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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