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Breakfast Corn-Egg Scramble




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (3/4 cup)





List of Ingredients



• 4 eggs or equivalent in egg substitute
  
• 2 tablespoons skim milk
  
• 1 teaspoon parsley flakes
  
• 1/4 cup Hormel Bacon Bits
  
• 2 cups (one 16-ounce can) whole-kernel corn, rinsed and drained
  






Instructions



1. In a large bowl, combine eggs, skim milk, and parsley flakes. Stir in bacon bits. Add corn. Mix well to combine. Pour mixture into a large skillet sprayed with butter-flavored cooking spray. Cook over medium heat until eggs are set, stirring often.
   






Final Comments


Each serving equals:
HE: 1 Bread, 1 Protein (limited), 1/4 Slider, 8 Optional Calories
****************************************
174 Calories, 6gm Fat, 12gm Protein, 18gm Carbohydrate,
322mg Sodium, 37mg Calcium, 2gm Fiber
****************************************
DIABETIC: 1 Starch, 1 Meat

"Corn... On & Off the Cob Cookbooklet, page 57."