Corny Eggs with Bacon
- Prep time:15 min
- Total time:0 min
- Ingredients:5
- Servings:6
Corny Eggs with Bacon
- Prep time:15 min
- Total time:0 min
- Ingredients:5
- Servings:6
- Calories per serving:
Adding corn and bacon to scrambled eggs transforms them into a quick main dish for lunch or brunch.
Corny Eggs with Bacon
- Prep time:15 min
- Total time:0 min
- Ingredients:5
- Servings:6
Ingredient
- 1 (10-oz.) pkg.frozen cream style corn*
- 3 slices bacon
- 6 eggs
- 1/8 teaspoon pepper
- 2 oz. (1/2 cup) shredded American cheese
Instructions
- Step 1Cook corn pouch as directed on package. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towel. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet.
- Step 2In medium bowl, combine eggs and pepper; beat slightly. Add cooked corn; mix well.
- Step 3Heat reserved bacon drippings in skillet over low heat until hot. Pour egg mixture into skillet; cook, stirring occasionally from outside edge of skillet to center, allowing uncooked egg mixture to flow to bottom of skillet. Cook until set but still moist. Sprinkle with cheese and crumbled bacon.
Recipe Tips
- * To substitute for frozen corn, 1 1/4 cups cream style sweet corn (from 14.75-oz. can) can be used.
Nutrition Facts
Servings: 6
Serving Size: 1/6 of Recipe
Amount Per Serving Calories : Value Not Available
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Vitamin A | Value Not Available | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch ½,
- High-Fat Meat 1&½,
- Fat ½
