Corny Eggs Recipe

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I developed this recipe myself a few years ago. The bacon, onion, green pepper, hominy, eggs and cheese makes it a great combination for brunch. I like to serve portions of it along with slices of toast and glasses of juice.—Pamelyn Hooley, Goshen, Indiana
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings


  • 1/2 pound sliced bacon, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 12 eggs, beaten
  • 1 can (15-1/2 ounces) hominy, drained
  • 1/2 cup sour cream
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

3/4 cup: 274 calories, 19g fat (9g saturated fat), 352mg cholesterol, 569mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 16g protein.


  1. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion and green pepper for 2-3 minutes or until tender. Add bacon.
  2. In a large bowl, combine the eggs, hominy, sour cream and pepper; stir until blended. Pour over bacon mixture; cook and stir over medium heat until eggs are set. Sprinkle with cheese. Yield: 6-8 servings.
Originally published as Corny Eggs in Country Woman March/April 2003, p35

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rjcole9215 User ID: 1446216 134081
Reviewed Dec. 8, 2013

"I can envision this dish on a warm tortilla with a half slice of

cheese and some Chalula sauce! It's on my list!"

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