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 or margarine
- 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 each: 460 calories, 30g fat (12g saturated fat), 467mg cholesterol, 999mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 23g 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! :)"