Egg and Rice Muffins

A perfect on-the-go breakfast, or even a high-protein snack! These delicious, nutrient-packed, muffins are easy to make and can be eaten throughout the week.

Serving size

2 muffins

Makes

6 muffins

Ingredients

¾ cup short-grain rice, cooked (¼ cup + 2 tablespoons uncooked rice)

1½ ounces diced pimentos (3 tablespoons)

2 ounces green chilies, diced (4 tablespoons)

4 ounces shredded cheese, divided

3 large eggs

⅓ cup whole milk

½ teaspoon ground cumin

½ teaspoon black pepper

Nutrition Info

Makes: 6 muffins  Serving size: 2 muffins

Calories

160

Fat

10 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

113 mg

Carbohydrates

10 g

Sugar

2 g

Fiber

<1 g

Protein

9 g

Sodium

162 mg

Calcium

167 mg

Phosphorus

155 mg

Potassium

118 mg

Instructions

  1. Preheat oven to 400°F.
  2. Mix together cooked rice, pimentos, green chilies and 2 ounces of shredded cheese.
  3. Spoon mixture into greased 12-muffin tin.
  4. Beat eggs and milk. Add cumin and pepper.
  5. Pour mixture into the same muffin tin.
  6. Sprinkle remaining cheese over all 12 muffins.
  7. Bake for 12 to 15 minutes or until firm. Let cool in pan for 5 minutes before removing to serve.
Recipe contributed by Kathleen Field, MS, RD, LDN from Fresenius Kidney Care

Can use any desired vegetables instead of Pimentos and green chilies. These include broccoli, bell peppers, onions, mushrooms, etc.

Leftovers can be kept refrigerated for up to 1 week or frozen for up to 6 months. To reheat, simply put in microwave for 10 seconds and enjoy!