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    5 pt. Corny Eggs with Bacon


    Source of Recipe


    Maple

    Recipe Introduction


    Tips: To substitute for frozen corn, 1 1/4 cups Green Giant Cream Style Sweet Corn (from 14.75-oz. can) can be used.

    List of Ingredients




    1 (10-oz.) pkg. Green Giant Frozen Cream Style Corn
    3 slices bacon
    6 eggs
    1/8 teaspoon pepper
    2 oz. (1/2 cup) shredded American cheese

    Recipe



    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.

    6 servings

    Calories 210;Fat 14 g;Cholesterol 230 mg;Sodium 380 mg;Carbohydrate 10 g;Fiber 1 g;Sugars 3 g;Protein 10 g
    DIETARY EXCHANGES: 1/2 Starch, 1 1/2 High-Fat Meat, 1/2 Fat OR 1/2 Carbohydrate, 1 1/2 High-Fat Meat, 1/2 Fat

 

 

 

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