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Corny Scrambled Eggs Recipe

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.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:3 servings


  • 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.

Nutritional Facts

1 each: 460 calories, 30g fat (12g saturated fat), 467mg cholesterol, 999mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 23g protein.

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Reviewed Dec. 2, 2011

"This recipe is a overnight guests loved it. I am going to make it again to serve to friends for Brunch! :)"

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