Corny Eggs with Bacon

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Corny Eggs with Bacon
  • Prep 15 min
  • Total 0 min
  • Ingredients 5
  • Servings 6
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Adding corn and bacon to scrambled eggs transforms them into a quick main dish for lunch or brunch.
Updated Aug 2, 2016


  • 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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    * To substitute for frozen corn, 1 1/4 cups cream style sweet corn (from 14.75-oz. can) can be used.

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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