Total Time
30mins
Prep 15 mins
Cook 15 mins

Who knew how delicious adding creamed corn to your eggs would be. I used sausage instead of bacon and cooked in a regular non-cast-iron pan. Recipe courtesy of The Lodge Cast Iron Cookbook.

Ingredients Nutrition

  • 6 large eggs
  • 14 34 ounces cream-style corn
  • 12 lb bacon (cooked, drained, sliced, and crumbled)
  • 2 tablespoons butter or 2 tablespoons canola oil
  • 14 cup onion, chopped
  • 3 tablespoons bell peppers, chopped

Directions

  1. Place the eggs in a large bowl and beat well.
  2. Stir in the corn and crumbled bacon.
  3. Melt the butter in a 10-inch cast iron skillet over medium heat.
  4. Add the mixture and cook, stirring constantly.
  5. Add the onion and bell pepper just before the eggs are completely set.

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