Corny Scrambled Eggs Recipe

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Corny Scrambled Eggs

Mary Ann Hanson

By
@DeaconGrandma

This recipe started from a recipe that was in an old Farm Journal cookbook from my grandmother's things. I changed it to my liking and it is no where near the original anymore. These eggs are light and fluffy and you really do not even know the corn is in them. They work for an easy and delicious supper as well.


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Rating:

Comments:

Serves:

2-3

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

6 large
eggs
1/2 can(s)
cream style corn
1
green onion, chopped
1/4 tsp
seasoning salt
2 Tbsp
sour cream
1/2 c
grated american cheese
1 Tbsp
butter
salt and pepper to taste

Directions Step-By-Step

1
Break eggs into mixing bowl and beat.
2
Add reamining ingredients except butter and beat together.
3
Melt butter in a non stick frying pan or any pan in which you would scramble eggs.
4
When pan is hot, add eggs and cook, stirring occasionally, until just set. Put a lid on the pan and let the eggs finish with the heat from the pan.
5
Serve with your favorite breakfast meat and toast, biscuits, pancakes, etc.
6
If desired bacon, ham or sausage can be added to the egg mixture, but the eggs are really so good on their own.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #eggs, #cheese, #corn