Sunday, March 13, 2011

Scrambled Egg Cupcakes

A fun take on breakfast that will have even your pickiest little eater joining you at the table. I won't tell them it's eggs if you don't.

Scrambled Egg Cupcakes
Source: Adapted from Canadian Family

Ingredients:
  • 1/4 cup frozen corn
  • 6 eggs
  • 2/3 cup Parmesan cheese
  • 1/2 cup milk
  • Thinly sliced green onion
  • Paprika

Directions:

1. Spread corn out on paper towel to thaw. Pre-heat oven to 350 and grease muffin tin.

2. Whisk together the milk, Parmesan and eggs in a small bowl. Pour mixture into muffin cups, dividing equally. Sprinkle each with green onion, corn and paprika. Bake 13-15 minutes or until set.

3. Refrigerated cupcakes will keep for 2 days in an airtight container or in plastic wrap.

Enjoy!!

2 comments:

Artemis said...

I Would be thrilled to know how you use the corn in this recipe after I've spread them out and preheated the oven.
Thanks
-Artemis

itmom said...

Whoops!! One word left out can make a recipe look quite confusing!! Thanks for pointing that out Artemis. We have fixed the slip-up. :)

Corn is sprinkled on along with the green onion and paprika before placing in the oven.