As I test the thousands of recipes that have been submitted to MrBreakfast.com, I occasionally run into one that's a bit of a dud. I didn't love this dish. The rice in the outermost "crust" had a firmer texture than the rice deeper in the muffin cups. I found that to be irritating. It took 12 minutes to get any browning in the "crust", so I may have overcooked them a little bit. The center of each cup tasted great. Unfortunately, my overall impression was that this dish would be better without any rice at all. Just increase the number of eggs instead. For a better meal in a muffin cup, try Spinach And Cheddar Mini Frittatas or the aptly named Meal In A Muffin Pan. (The recipe on this page was submitted in 2007. It was tested and photographed in August 2014.)





How To Make Rice And Egg Breakfast Cups

This recipe makes 6 servings (two breakfast cups per serving).

Prepare 12 muffin cups with a light coating of cooking spray. Preheat oven to 400 degrees.

In a large bowl, lightly beat two of the eggs. Add the rice and 3/4 cup cheese. Stir to combine. Press this mixture equally into bottoms and sides of 12 greased muffin cups.

Bake for 6 to 8 minute until lightly browned. Remove from oven.

In a medium bowl, lightly beat the remaining two eggs. Add the remaining cheese, the chiles, pimientos, spices and milk. Stir to combine. Pour this mixture equally into the cups. Sprinkle each cup evenly with paprika.

Return muffin tin to the oven. Bake 15 to 20 minutes until egg is completely set.





Note From Recipe Submitter: This is a fun change of pace. I always get a skeptical "Hmmnn, what are these?" when I make them for other people... followed by an "mmmmm... good." Enjoy!






This recipe uses a muffin tin to make individual breakfast cups filled with rice, cheese, egg, chilis and other good stuff.

Mr Breakfast would like to thank MooCow for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Rad

Rating (out of 5):

We liked this and will probably make it again. We did brown and crumble some breakfast sausage in the second bake, which make it much more interesting than it would have been. We also subbed goat cheese for Cheddar, due to dietary restrictions, but I would have liked it either way.

Comment submitted: 1/31/2016 (#19776)

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