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Corny Scrambled Eggs Recipe

Corn adds the surprising sweetness to these effortless eggs from Mrs. John Perschke of Michigan City, Indiana. "Vary the flavor by adding 1/4 cup of chopped onion and 3 tablespoons of chopped green pepper," she suggests.

This recipe is:

Quick

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Corny Scrambled Eggs Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

Ingredients

6 eggs
1 can (14-3/4 ounces) cream-style corn
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons butter

Directions

In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set. Yield: 3 servings.

Nutritional Facts 1 serving (1 each) equals 460 calories, 30 g fat (12 g saturated fat), 467 mg cholesterol, 999 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Corny Scrambled Eggs in Quick Cooking March/April 2000, p12

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