Light Breakfast In A Cup
A quick, cheesy breakfast muffin made with rice, green chilies, and pimentos, perfect for mornings on the go or a satisfying start to the day.
Ingredients
Instructions
- Combine rice, 1/2 cup cheese, chilies, pimentos, milk, eggs, cumin, salt, and 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 over the muffin cups.
- Bake at 400°F for 15 minutes or until set.
Tips & Substitutions
For a twist on flavor, consider substituting the cheddar cheese with pepper jack for a spicy kick. You can also add cooked sausage or bacon for a heartier version. Ensure the rice is well-cooled before mixing to prevent clumping. Experiment with different vegetables like spinach or bell peppers for added nutrition.
Serving Suggestions
These breakfast cups are perfect for a quick morning meal on the go. Serve them with a side of fresh fruit or a light salad for a balanced breakfast. They also pair beautifully with a cup of coffee or tea. For a more substantial meal, consider serving them alongside avocado toast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cups in the microwave for about 30-45 seconds or until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Light Breakfast In A Cup contains roughly 160 calories, with 6g protein, 24g carbohydrates, and 7g fat. It is an excellent source of iron (79% 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 make these breakfast cups ahead of time?
Yes, 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 fresh breakfast. They also freeze well, so you can make a batch in advance and heat them up as needed.
What can I use instead of rice?
If you're looking for a substitute for rice, quinoa or couscous work well and add a different texture. For a low-carb option, try using cauliflower rice. Adjust the cooking time accordingly if using a different base to ensure even cooking.
Are these breakfast cups suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat. You can enhance it with additional vegetables or spices to cater to vegetarian tastes. Just ensure that any added ingredients are also vegetarian-approved.
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).