“What a great idea, Mom!” –Juliana, six-year-old daughter of Debbie and Derek S, Barrie, Ont.
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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
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
Copyright © 2012 St. Joseph Media. All Rights Reserved.
Can they be frozen and still taste good?