Corny Eggs With Bacon

(6 servings)

  • 1 10-ounce packages frozen cream style corn
  • 3 or 4 slices bacon
  • 6 large eggs
  • 1/8 teaspoon pepper
  • 1/2 cup shredded American or cheddar cheese
Cook corn pouch as directed on package.

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet.

In a medium bowl, combine eggs and pepper; beat slightly. Add cooked corn; mix well.

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.

You can substitute 1 and 1/4 cup canned cream corn in place of the frozen corn, but use frozen if you can. It tends to taste more fresh.

Mr Breakfast would like to thank eaat4@aol for this recipe.

Recipe number 560. Submitted 9/14/2002.