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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
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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Reviewed on Dec. 02, 2011 by AnneViolaP.S.
This recipe is a favorite...my overnight guests loved it. I am going to make it again to serve to friends for Brunch! :)
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