Southwest Baked Egg Breakfast Cups

Wake your taste buds up with these baked breakfast egg cups filled with savory rice, eggs, green chilies, pimentos and cheddar cheese. A yummy way to start any morning.

southwest baked egg cup recipe

: Serves 12 (1 serving = 1 egg cup or 2.5 ounces)

Ingredients

  • 3 cups rice, cooked
  • 4 ounces cheddar cheese, shredded
  • 4 ounces green chilies, diced
  • 2 ounces pimentos, drained and diced
  • ½ cup skim milk
  • 2 eggs, beaten
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • nonstick cooking spray

Nutrition Per Serving

Calories 86 cal
Total Fat 4 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 66 mg
Carbohydrates 9 g
Protein 4 g
Phosphorus 70 mg
Potassium 67 mg
Dietary Fiber 0.6 g
Calcium 73 mg

Directions

  1. In a large bowl, combine rice, 2 ounces of cheese, chilies, pimentos, milk, cumin and pepper.
  2. Spray muffin cups with nonstick cooking spray.
  3. Spoon mixture evenly into 12 muffin cups. Sprinkle top of each cup with the remaining 2 ounces of shredded cheese.
  4. Bake at 400° F for 15 minutes or until set.

Contributed by: Melissa Chodorowski, Markham, Illinois. Originally published in Renal Culinary Gourmet Cookbook.