Filed Under: Breakfast, eggs, Lunch, School Lunch, snack, Under 10 Mins

Scrambled Egg “Cupcakes”

You can vary these wholesome, bite-size snacks by adding your child's favourite veggies to the mix

February 20th, 2007

"What a great idea, Mom!" –Juliana, six-year-old daughter of Debbie and Derek S, Barrie, Ont.
Servings
Makes 12
Prep Time
about 20 minutes
Ingredients
  • 1/4 cup (50 mL) frozen corn
  • 3 eggs
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) milk
  • 1/4 cup (50 mL) diced cooked ham
  • 1 tbsp (15 mL) very thinly sliced green onion (optional)
  • Paprika
Directions
  1. 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.

  2. 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.

  3. 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.

Scrambled Egg “Cupcakes”

12 responses to “Scrambled Egg “Cupcakes””

  1. Jill says:

    Can they be frozen and still taste good?

  2. Carol says:

    Can you make them in large muffin pans and if so, how long do you cook them for?

  3. Blake Eligh says:

    Hi Carol–our recipe developer tested just for the smaller size.Try increasing the cooking time, checking every 3 or 4 minutes for doneness. Let us know how they turn out. ~blake

  4. Blake Eligh says:

    Hi Jill, We haven’t tested these egg cupcakes for freezing. They disappear pretty quickly around our house. You might pop a couple in the freezer to try it out yourself. I hope you’ll report back to share your results. ~blake

  5. KManny says:

    I have a similar recipe for mini-souffles that are done in the regular muffin tin (12’s) and they freeze great.

  6. Stephanie says:

    School starts tomorrow, so I thought to give the boys a great send off with these! I doubled the recipe to fit a 12 cup standard muffin pan. I switched up a bit by adding mayonaise (1 level tablespoon per egg) for extra yumminess. I skipped the ham, added more parmie…baked an extra 5 minutes….they are very GOOD…can’t wait for the boys to try them.

  7. Jenny says:

    Does the cooking time change when you use egg whites?

  8. The Lawson Mom says:

    I am no good at making an elaborate breakfast in the morning for our family. I have tried and it doesn’t last long. I love the idea of making something that we can grab and eat quickly. Plus freezing them makes it nice so I don’t have to do the cooking in the morning while trying to get the children(husband and son) dressed and out the door.

  9. Teresa says:

    My cupcakes sunk in the middle after taking from the oven. What did I do wrong?

  10. Canadian Family says:

    They might have needed some more time in the oven. Were they cooked all the way through? Because the clean-toothpick trick doesn’t work here, try cutting into one before you take them all out and see if they’re ready. Hope that helps!

  11. Christina says:

    what are the nutrients per serving?????

  12. Richell says:

    do they freeze well?

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