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Ham 'N' Corn Scrambled Eggs Recipe

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For a light lunch or dinner, try this skillet supper from Esther Shank of Harrison, Virginia. "Place a couple of potatoes in the microwave to 'bake' while you're making this, so you have a complete meal," she writes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 3-4 servings

Ingredients

  • 6 Eggland's Best 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
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (3/4 cup) equals 414 calories, 26 g fat (13 g saturated fat), 392 mg cholesterol, 1,290 mg sodium, 19 g carbohydrate, 2 g fiber, 27 g protein.

Directions

  1. 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.
Originally published as Ham 'N' Corn Scrambled Eggs in Quick Cooking September/October 2003, p11

Nutritional Facts

1 serving (3/4 cup) equals 414 calories, 26 g fat (13 g saturated fat), 392 mg cholesterol, 1,290 mg sodium, 19 g carbohydrate, 2 g fiber, 27 g protein.

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