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Ham 'N' Corn Scrambled Eggs
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6 eggs, lightly beaten
2 packages (10 ounces each) frozen corn in butter sauce, thawed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
2 tablespoons butter or margarine
1 cup (4 ounces) shredded cheddar cheese
In a bowl, combine the first five ingredients; set aside. In a large skillet, cook
ham in butter until heated through. Add egg mixture; cook and stir over medium
heat until the eggs are completely set. Sprinkle with cheese. Cover and remove
from the heat. Let stand for 3-5 minutes or until cheese is melted.
Yield: 3-4 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |