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:
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
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.
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