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.
Makes 12
Prep Time
about 20 minutes
  • 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
  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”