Egg and Rice Muffin

A perfect on-the-go breakfast, or even a protein-packed snack!

Serving size

2 muffins

Makes

6

Ingredients

¾ cup cooked rice

1 or 2 ounces pimentos, diced

2 ounces green chilies, diced

4-ounces shredded cheese, divided

3 eggs

⅓ cup skim milk

½ teaspoon cumin (optional)

½ teaspoon black pepper (optional)

Nutrition Info

Makes:Serving size: 2 muffins

Calories

120

Fat

5 g

Saturated Fat

2 g

Cholesterol

100 mg

Carbohydrates

7 g

Sugar

<1 g

Fiber

<1 g

Protein

6 g

Sodium

112 mg

Calcium

31 mg

Phosphorus

91 mg

Potassium

128 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 if desired.
  5. Pour mixture into the same muffin tin.
  6. Sprinkle remaining cheese over all 12 muffins.
  7. Bake for 15 minutes or until firm.

 

Recipe developed by Kathleen Field, MS, RD, LDN from FKC

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!