These tasty mini breakfast
'cups' are a great brunch idea.
Breakfast
In A Cup
- 3 cups cooked rice
1 1/4 cups (5-ounces) shredded cheddar or American cheese - divided
use
4 large eggs, divided use
1 (4-ounce) can diced green chiles
1 (2-ounce) jar diced pimientos, drained
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup milk
1/2 to 1 teaspoon paprika for garnish
- Combine rice, 3/4 cup
cheese, and 2 eggs (slightly beaten) in large bowl.
- Press mixture equally
into bottoms and sides of 12 greased muffin cups.
- Bake at 400°F
(205°C), 5 to 8
minutes, or until lightly browned.
- Blend chiles, pimientos,
cumin, salt, pepper, milk, and remaining 1/2 cup cheese and 2
eggs in small bowl; pour equally into cups. Sprinkle with paprika.
- Return to oven; bake 15
to 20 minutes, or until set.
Makes 12 servings.
Recipe provided courtesy of the USA Rice Federation.
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