Scrambled Egg “Cupcakes”
You can vary these wholesome, bite-size snacks by adding your child's favourite veggies to the mix
Loading ...February 20th, 2007
Servings
Makes 12Prep Time
about 20 minutesIngredients
- 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
Directions
Spread corn out on paper towels to thaw and dry completely. Preheat oven to 350-deg. F (180-deg C). Spray a 12-cup mini muffin pan with non-stick cooking spray or brush well with oil.
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.
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.
Nutrients Per Serving
per
