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Thrive On

Southwest Baked Egg Breakfast Cups

Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianHeart HealthyDiabetes-FriendlyGluten-FreeNut-FreeNo ShellfishAmericanSouthwestBreakfast
southwest baked egg cup recipesouthwest baked egg cup recipe
Serves 12 (1 serving = 1 egg cup or 2.5 ounces)
Active time: 5 minutes
Total time: 20 minutes

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

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.