Scrambled Egg Cupcakes
Source: Adapted from Canadian Family
- 1/4 cup frozen corn
- 6 eggs
- 2/3 cup Parmesan cheese
- 1/2 cup milk
- Thinly sliced green onion
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.