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. |
quick tips
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Serve with chili or soup
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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%
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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: | ||||||||||||||||||||||||||||||||||||
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