Mexican Corn Scramble
The secret to this speedy skillet? You only have to chop a couple ingredients. Easy grocery store finds make up the rest. You’ll have a flavorful breakfast on the table in no time. —Brenda Spann, Granger, Indiana
Ingredients
- 1 small onion, chopped
- 3 tablespoons butter
- 1 can (11 ounces) Mexicorn, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 8 large eggs, lightly beaten
- 1 cup cubed fully cooked ham or cooked pork sausage
- 3/4 cup shredded cheddar cheese
- Tortilla chips
- Picante sauce
Text Ingredients 
