Scrambled Eggs, Kentucky Style

Lynette !


I love anything with cream cheese! We sometimes enjoy this at night as "breakfast for dinner".


★★★★★ 2 votes

15 Min
20 Min
Stove Top


  • 4 oz
    cream cheese
  • 1/2 c
    green pepper, diced
  • 1/2 c
    sweet red pepper, diced
  • 1/2 c
    green onions, chopped
  • 2 Tbsp
    butter, melted
  • 8 1/4 oz
    can whole kernel corn, drained
  • 6 large
    eggs, lightly beaten
  • 1/8 tsp
    ground red pepper
  • ·
    salt, to taste
  • ·
    freshly ground pepper, to taste
  • 2 Tbsp
  • 2 slice
    bacon, cooked and crumbled
  • ·
    green onions, chopped, to garnish

How to Make Scrambled Eggs, Kentucky Style


  1. Place the cream cheese in the top of a couble boiler; bring the water to a boil Reduce heat to low; cook until the cream cheese melts, stirring occasionally. Set the melted cream cheese aside.
  2. Saute the green pepper, red pepper, and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add the sauteed vegetables and corn to the cream cheese; stir well. Set aside.
  3. Combine the eggs, ground red pepper, and salt and pepper to taste, stirring until blended. Set aside.
  4. Melt 2 tablespoons butter in the skillet, rotating the skillet to coat the bottm. Add the reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
  5. Remove the egg mixture to a serving platter. Sprinkle with bacon and additional chopped green onions. Serve immediately.

Printable Recipe Card

About Scrambled Eggs, Kentucky Style

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Heirloom

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