Corny Eggs with Bacon

Adding corn and bacon to scrambled eggs transforms them into a quick main dish for lunch or brunch.

  • prep time 15 min
  • total time
  • ingredients 5
  • servings 6

Ingredients

1
(10-oz.) pkg. Green Giant™ Frozen Cream Style Corn*
3
slices bacon
6
eggs
1/8
teaspoon pepper
2
oz. (1/2 cup) shredded American cheese
  • 1 Cook 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.
  • 2 In medium bowl, combine eggs and pepper; beat slightly. Add cooked corn; mix well.
  • 3 Heat 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    210
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    230mg
    230%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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