Breakfast Muffin Cups To Go

Ingredients

• 1 cup rice (cooked instant)
• 1/4 cup low-fat cheese (shredded)
• 3 egg
• Nonstick cooking spray
• 3 tbsp low-fat (1%) milk
• 2 tbsp jalapeño (diced)
• 2 tbsp onion (finely chopped)
• 1/4 tsp cumin (ground)
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1 cup meat (browned ground chicken, turkey, or extra-lean ground beef)

Directions

1. Preheat oven to 400˚ F. In large bowl, combine 1 cup cooked rice, half of cheese, and 1 egg (beaten).
2. Lightly coat six cup muffin tin cups with cooking spray.
3. Press one-sixth of mixture into bottom and sides of each muffin cup.
4. Bake at 400˚ F for 5-8 minutes, or until lightly browned.
5. Remove pan from oven and set aside.
6. In a small bowl, whisk together remaining 2 eggs and milk.
7. Add chilies, onion, cumin, garlic powder, salt, pepper, and remaining half of cheese to bowl and mix thoroughly; add one-sixth of mixture to each muffin cup.
8. Return to oven and bake 15 to 20 more minutes, or until set

Nutrition