1 (7 oz.) can whole green chilies, rinsed and drained
2 oz. Mozzarella cheese
Dash of cinnamon
Chili powder to taste
Cumin to taste
2 eggs, separated
1/2 c. tomato juice
Garlic powder to taste

Lay out chilies flat and cut across into 1 inch strips. Line bottom and sides of 2 individual baking dishes with strips of peppers. Cover dish of peppers with cheese, spread cheese evenly. Beat egg whites in small bowl with fork, adding garlic powder and dash of cinnamon and fold into egg whites.

Top cheese with egg mixture. Bake at 350 degrees for about 15 minutes until egg begins to brown. Meanwhile, cook down tomato juice with chili powder, garlic powder and cumin. When egg-chili cups are done baking, top with tomato juice mixture. Return to oven for 5 minutes. Serve. 2 servings.