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

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


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.



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.

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.