Breakfast In A Cup(Low-Fat) - cooking recipe

Ingredients

3 c. cooked rice
1 c. (4 oz.) shredded Cheddar cheese, divided
1 (4 oz.) can diced green chilies, drained
1 (2 oz.) jar diced pimientos, drained
1/3 c. skim milk
2 eggs, beaten
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
nonstick cooking spray

Preparation

Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl.
Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Bake at 400\u00b0 for 15 minutes or until set.