Breakfast in a Cup

Cooking Instructions:

  • 3 cups cooked Lundberg Short Grain Brown Rice
  • 1 1/4 cups (5 ounces) shredded Cheddar or American cheese, divided
  • 4 eggs, divided
  • 1 4-ounce can diced green chiles
  • 1 2-ounce jar diced pimientos, drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup milk
  • 1/2 to 1 teaspoon paprika for garnish

    Combine rice, 3/4 cup cheese, and 2 eggs (slightly beaten) in large bowl. Press mixture equally into bottoms and sides of 12 greased muffin cups. Bake at 400 degrees 5 to 8 minutes, or until lightly browned.

    Blend chiles, pimientos, cumin, salt, pepper, milk, and remaining 1/2 cup cheese and 2 eggs in small bowl; pour equally into cups. Sprinkle with paprika. Return to oven; bake 15 to 20 minutes, or until set. Makes 12 servings.