P90X2 Breakfast Muffin Cups

1 cup cooked instant rice

1/4 cup low-fat shredded cheese

3 eggs

Nonstick cooking spray

3 Tbsp. low-fat milk

2 Tbsp. dice green chili or jalapeno

2 Tbsp. finely chopped onion

1/4 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. sea salt

1/4 tsp. pepper

1 cup browned ground chicken, turkey, or extra-lean ground beef

Preheat over to 400 F. In large bowl, combine 1 cup cooked rice, half of cheese, and 1 egg (beaten).

Lightly coat 6 cup muffin tins with cooking spray.

Press 1/6 of mixture into bottom and sides of each muffin cup.

Bake at 400 for 5-8 minutes, or until lightly browned.

Remove pan from oven and set aside.

In a small bowl, whisk together remaining 2 eggs and milk.

Add chilies, onion, cumin, garlic powder, salt, pepper, and remaining half of cheese to bowl and mix thoroughly; add 1/6 of mixture to each muffin cup.

Return to oven and bake 15-20 more minutes, or until set.