Ham 'N' Corn Scrambled Eggs Recipe

5 1 1
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Ham 'N' Corn Scrambled Eggs Recipe

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5 1 1
Publisher Photo
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.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 6 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

Directions

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

3/4 cup: 414 calories, 26g fat (13g saturated fat), 392mg cholesterol, 1290mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 27g protein.

  • 6 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
  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

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bringel User ID: 342481 231652
Reviewed Aug. 23, 2015

"This recipe is a hit whenever I fix it for company, and it's super easy to make.

I always use fresh frozen corn instead of the buttered corn as called for in the recipe. I also skip the salt because the ham seems to have enough saltiness."

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