Ingredients
non-stick cooking spray
1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-Packed, drained
3 stalks scallion/green onions, sliced
1/4 cup minced red bell pepper
1 cup Mexican blend shredded cheese
6 large eggs
3/4 cups milk
1/2 teaspoon garlic powder
non-stick cooking spray
1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-Packed, drained
3 stalks scallion/green onions, sliced
1/4 cup minced red bell pepper
1 cup Mexican blend shredded cheese
6 large eggs
3/4 cups milk
1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Coat 12-count muffin tin with nonstick cooking spray. Set aside.
- In medium bowl, mix together corn, scallions/green onion, bell pepper, and cheese. Divide mixture into each cup.
- In small bowl, beat together eggs, milk, and garlic powder. Carefully pour into cups and distribute evenly.
- Bake 20 minutes, until eggs are set. Cool 5 minutes before serving.
NOTE: Store remaining egg bites in an air-tight container in the refrigerator for up to 5 days.
- Preheat oven to 350°F. Coat 12-count muffin tin with nonstick cooking spray. Set aside.
- In medium bowl, mix together corn, scallions/green onion, bell pepper, and cheese. Divide mixture into each cup.
- In small bowl, beat together eggs, milk, and garlic powder. Carefully pour into cups and distribute evenly.
- Bake 20 minutes, until eggs are set. Cool 5 minutes before serving.
NOTE: Store remaining egg bites in an air-tight container in the refrigerator for up to 5 days.
