Total Time
Prep 15 mins
Cook 10 mins

I found this on the internet whilst looking for brunch recipes. Brunch is a bit of a tradition here when any of the boys are home!

Ingredients Nutrition


  1. Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
  2. Add sauteed vegetables and corn to cream cheese, stir well and set aside.
  3. Combine eggs, chili powder, salt and pepper and stir until combined.
  4. Set aside.
  5. Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
  6. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
  7. Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.
Most Helpful

Don't know about brunch but it certainly made for a fantastically filling lunch. I scaled back for 1 serve and used 2 small eggs, 35 grams cream cheese, orange capsicum, spring onion and as my tin of corn was 125 grams I put half in with the cream cheese and sauted the other half off with the capsicum and spring onion, loved the hint of chilli as I was eating this very tasty dish. Thank you JustJanS, made for Make My Recipe.

I'mPat March 30, 2012

This was a very delicious treat for dinner tonight! The kids ate it right up and it reheated nicely for DH who arrived home later. The only different I did was omit the corn. Thanks for a keeper! I served this with my homemade bread for a very filling meal. :) Made for the June 2010 Aussie/NZ recipe swap.

Chef on the coast June 08, 2010

Absolutely delicious new way to eat eggs and stay low carb and no wheat (when omitting the bread altogether for some of us). I, too, served it with a small salad and fresh, sliced tomatoes... we couldn't get enough. Thanks so much for this new idea for "eggs".

sher440 January 13, 2009