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.
- 6 eggs
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 pound sliced bacon, cooked and crumbled
- 2 tablespoons butter
- 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.
Originally published as Corny Scrambled Eggs in Quick Cooking March/April 2000, p12
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