Corny Scrambled Eggs Recipe
- 6 eggs
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 pound sliced bacon, cooked and crumbled
- 2 tablespoons butter
- 1. 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.
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.
Reviews for Corny Scrambled Eggs
"This recipe is a favorite...my overnight guests loved it. I am going to make it again to serve to friends for Brunch! :)"