corny scrambled eggs
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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prep time
5 Min
cook time
5 Min
method
Stove Top
yield
2-3 serving(s)
Ingredients
- 6 large eggs
- 1/2 can cream style corn
- 1 - green onion, chopped
- 1/4 teaspoon seasoning salt
- 2 tablespoons sour cream
- 1/2 cup grated american cheese
- 1 tablespoon butter
- - salt and pepper to taste
How To Make corny scrambled eggs
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Step 1Break eggs into mixing bowl and beat.
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Step 2Add reamining ingredients except butter and beat together.
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Step 3Melt butter in a non stick frying pan or any pan in which you would scramble eggs.
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Step 4When 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.
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Step 5Serve with your favorite breakfast meat and toast, biscuits, pancakes, etc.
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Step 6If desired bacon, ham or sausage can be added to the egg mixture, but the eggs are really so good on their own.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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