Southwest Baked Egg Breakfast Cups

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Heart Healthy Diabetes-Friendly Gluten-Free Nut-Free No Shellfish American Southwest Breakfast

Southwest Baked Egg Breakfast Cups

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Heart Healthy Diabetes-Friendly Gluten-Free Nut-Free No Shellfish American Southwest Breakfast
Serves 12 (1 serving = 1 egg cup or 2.5 ounces)
Prep time: 5 minutes
Total time: 20 minutes

Description

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.

Directions

  1. In a large bowl, combine rice, 2 ounces of cheese, chilies, pimentos, milk, eggs, 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.

Nutrition Per Serving

  • Calories109 cal
  • Total Fat4 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Cholesterol41 mg
  • Sodium79 mg
  • Carbohydrates13 g
  • Protein5 g
  • Phosphorus91 mg
  • Potassium82 mg
  • Dietary Fiber0.5 g
  • Calcium91 mg

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

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
  • 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

Description

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.

Directions

  1. In a large bowl, combine rice, 2 ounces of cheese, chilies, pimentos, milk, eggs, 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.

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