Ingredients
non-stick cooking spray
36 square wonton or round pot sticker wrappers
1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-Packed
3 stalks scallion/green onions, sliced
1/4 cup minced red bell pepper
1 cup Mexican blend shredded cheese
3 eggs
3/4 cups milk
1 teaspoon dried basil
1/2 teaspoon garlic powder
non-stick cooking spray
36 square wonton or round pot sticker wrappers
1 can (11 oz.) Libby's Whole Kernel Sweet Corn Vacuum-Packed
3 stalks scallion/green onions, sliced
1/4 cup minced red bell pepper
1 cup Mexican blend shredded cheese
3 eggs
3/4 cups milk
1 teaspoon dried basil
1/2 teaspoon garlic powder
Instructions
1. Preheat oven to 400°F. Coat 36 mini muffin cups or muffin tin with nonstick cooking spray. Press a wrapper into each cup, leaving no space on bottom or sides.
2. In medium bowl, mix together corn, scallions/green onion, bell pepper, and cheese. Divide mixture into each cup.
3. In small bowl, beat together eggs, milk, basil, and garlic powder. Carefully pour into cups.
4. Bake 20 minutes, tenting with foil if tops browns too quickly.
1. Preheat oven to 400°F. Coat 36 mini muffin cups or muffin tin with nonstick cooking spray. Press a wrapper into each cup, leaving no space on bottom or sides.
2. In medium bowl, mix together corn, scallions/green onion, bell pepper, and cheese. Divide mixture into each cup.
3. In small bowl, beat together eggs, milk, basil, and garlic powder. Carefully pour into cups.
4. Bake 20 minutes, tenting with foil if tops browns too quickly.
