From "Low Fat, Low Calorie, Low Cholesterol Light Cooking" Ok you could like totally make this with brown rice, and skim milk, this is just what I happened to have on hand. I'm hoping this will help keep me on track when I'm in a rush in the morning!
| 3 | cups rice, cooked |
| 4 | oz cheddar cheese, shredded |
| 4 | oz green chilies, diced |
| 1 | medium tomato, diced |
| 1/3 | cup 2% milk |
| 2 | eggs, beaten |
| 1/2 | tsp cumin |
| 1/2 | tsp black pepper |
- Preheat oven to 400F.
- Spray 12-cup muffin tin with nonstick spray.
- Combine all ingredients in large bowl.
- Divide into muffin cups, and sprinkle with remaining 1/2 cup cheddar cheese.
- Bake for 15mins or until set.
- *note- Breakfast in a Cup may be stored in the freezer in freezer bags or tightly sealed containers. To reheat, microwave each frozen cup on HIGH (100% power) for 1 minute.
Breakfast
| Nutrition Facts | ||||||
Serving Size 89.9g |
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Amount Per Serving |
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Calories 260 Calories from Fat
47 |
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% Daily Value* |
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Total Fat
5.2g 8%
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Saturated Fat
2.7g 13%
|
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Cholesterol
43mg 14%
|
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Sodium
88mg 4%
|
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Total Carbohydrates
44.9g 15%
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Dietary Fiber
3.4g 14%
|
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Sugars
5.0g |
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Protein
8.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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