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Corny Eggs with Bacon

(7)
  3 reviews
  • 15 min prep time
  • 0 min total time
  • 5 ingredients
  • 6 servings
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Adding corn and bacon to scrambled eggs transforms them into a quick main dish for lunch or brunch.

Ingredients

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

Steps

  • 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.
  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
204.0
Calories from Fat
130
% Daily Value
Total Fat
13.5g
21%
Saturated Fat
5.1g
26%
Cholesterol
201.6mg
67%
Sodium
265.4mg
11%
Total Carbohydrate
10.2g
3%
Dietary Fiber
1.0g
4%
Sugars
3.3g
Protein
11.5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
5.40%
5%
Calcium
7.70%
8%
Iron
7%
7%
Exchanges:
1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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