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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I like to make a huge batch of these (at least double the recipe) and put them up in the freezer. They are great for mornings when you are running behind and don’t have time to cook breakfast (most mornings in our house).(Hint: Freeze them first individually on a plate or paper towels in the freezer, then transfer to bags or a container). To reheat: microwave each frozen cup on HIGH (100% power) for 1 minute or heat 2 cups for 1-1/2 minutes. Ingredients:
3 cups cooked rice |
4 ounces shredded cheddar cheese, divided |
1 (4 ounce) can diced green chilies, drained |
1 (2 ounce) jar diced pimentos, drained |
1/3 cup milk |
2 eggs, beaten |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
nonstick cooking spray |
Directions:
1. Preheat the oven to 400°.
2. Combine rice, 1/2 cup cheese, chilies, pimentos, milk, eggs, cumin, salt and pepper in a large bowl.
3. Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray.
4. Sprinkle with remaining 1/2 cup cheese.
5. Bake at 400°F for 15 minutes or until set.
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