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Corny Eggs with Bacon

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Corny Eggs with Bacon
  • Prep Time 15 min
  • Total Time 0 min
  • Servings 6
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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

Directions

  • 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  

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

Nutrition Information 
No nutrition information available for this recipe
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