Mexican Corn Scramble

Name: Mexican Corn Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
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

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

Directions

In a large skillet, saute onion in butter until tender. Stir in corn and olives. Add eggs; cook and stir over medium heat until eggs just begin to set. Add ham and cheese. Cook until eggs are fully cooked and cheese is melted. Serve with tortilla chips and picante sauce.