Breakfast In A Cup(Low-Fat)
A quick, cheesy breakfast muffin packed with rice, green chilies, and pimientos, perfect for mornings on the go or a hearty start to your day.
Ingredients
Instructions
- Combine rice, 1/2 cup cheese, diced green chilies, diced pimientos, skim milk, beaten eggs, ground cumin, salt, and ground black pepper in a large bowl.
- Divide the mixture evenly into 12 muffin cups coated with nonstick cooking spray.
- Sprinkle the remaining 1/2 cup cheese on top of each muffin.
- Bake at 400°F for 15 minutes or until set.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt on top before serving. You can substitute the Cheddar cheese with low-fat mozzarella or a dairy-free alternative if desired. If you prefer more spice, add jalapeños to the mixture. Also, feel free to use leftover rice from last night's dinner to save time.
Serving Suggestions
Serve these breakfast cups with a side of fresh fruit or a light salad for a balanced meal. They also pair beautifully with a dollop of salsa or avocado for added flavor. For a satisfying brunch, consider serving alongside a pitcher of fresh juice or coffee. For more ideas, browse more American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for about 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F for about 10 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast In A Cup(Low-Fat) contains roughly 164 calories, with 7g protein, 25g carbohydrates, and 7g fat. It is an excellent source of iron (80% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice can be used as a healthier alternative. Just ensure that it is cooked before adding it to the mixture, as it may take longer to cook than white rice.
Can I make these breakfast cups ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the refrigerator. Just fill the muffin cups and bake them in the morning for a quick breakfast.
What can I substitute for eggs in this recipe?
You can use flaxseed meal mixed with water as a vegan egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).