Scrambled Egg “Cupcakes”

You can vary these wholesome, bite-size snacks by adding your child’s favourite veggies to the mix – barely cooked chopped broccoli, diced sweet red pepper or thawed frozen peas are all good choices. If you don’t have a mini muffin pan, use a regular muffin pan, divide the egg mixture among 6 cups and bake for 20 minutes.
Originally published September, 2006

• 1/4 cup (50 mL) frozen corn
• 3 eggs
• 1/3 cup (75 mL) grated Parmesan cheese
• 1/4 cup (50 mL) milk
• 1/4 cup (50 mL) diced cooked ham
• 1 tbsp (15 mL) very thinly sliced green onion (optional)
• Paprika

1. Spread corn out on paper towels to thaw and dry completely. Preheat oven to 350ºF (180ºC). Spray a 12-cup mini muffin pan with non-stick cooking spray or brush well with oil.
2. In a 2-cup (500-mL) glass measure, whisk together eggs, cheese and milk. Pour egg mixture into muffin cups, dividing evenly. Sprinkle corn and ham into each cup, dividing evenly; sprinkle each with green onion and very lightly with paprika. Bake about 13 minutes until set. Remove from oven and let stand 5 minutes. Run a knife around edges of muffin cups; using a small spoon, carefully scoop out each cupcake. Let cool completely on a wire rack.
3. Refrigerate cupcakes in an airtight container, or wrap in plastic wrap, for up to 2 days. Pack in a lunch box with a chilled or frozen juice box to keep them cold.