jalapeño corn egg muffin

ingredients

Yields 6 Serving(s)
Papetti's® Easy Eggs® Liquid Whole Eggs #91200 1/4 cup(s)
Papetti's® Table Ready® Hard Cooked Eggs #85018 1
Jiffy® corn muffin mix, 1 package 8 1/2 oz.
whole milk 1/3 cup(s)
frozen corn kernels, thawed 6 1/2 oz.
Cheddar cheese, shredded 4 oz.
canned Jalapeños 1 oz.
Egg Muffin
quick tips
  • Serve with chili or soup
  • Daypart suggestion: appetizer through late night snack

directions

  • 1.Preheat oven to 375° F.
  • 2.In large bowl, combine liquid eggs, muffin mix, milk, corn, cheese and jalapeños. Mix with wooden spoon for 20 strokes.
  • 3.Slice hard cooked egg into 6 slices. Set aside.
  • 4.Portion about 2 Tbs. of mixture into 4.5” greased muffin cup. Top batter with one slice of hard cooked egg.
  • 5.Add another 2 Tbs. of mixture on top of sliced egg.
  • 6.Repeat with remaining batter, for 6 muffins.
  • 7.Bake 16–20 minutes, or until top is golden brown and center is set.
  • 8.Remove from oven and serve hot.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 125
  • Amount Per Serving
  • Calories 260 Calories from Fat 120
  • % Daily Value*
  • Total Fat 13g 20%
    • Saturated Fat 6g 30%
    • Trans Fat 0g
  • Cholesterol 110mg 37%
  • Sodium 470mg 20%
  • Total Carbohydrate 26g 9%
    • Dietary Fiber 2g 8%
    • Sugars 3g
  • Protein 11g
Vitamin A 8% Vitamin C 4%
Calcium 20% Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4