Skillet Corn Scramble
photo by French Tart
- Ready In:
- 5 slices bacon
- 5 eggs, slightly beaten
- 1⁄3 cup milk
- 1⁄4 cup green pepper, chopped
- 1 small onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 cups corn, drained
- cheese (optional)
- In fry pan, cook bacon until crisp.
- Drain on paper towel, reserving 3 tablespoons drippings in fry pan.
- Combine remaining ingredients and crumbled bacon.
- Pour into fry pan.
- Cook over low heat until eggs are set, stirring occasionally.
- Sprinkle with cheese if using.
Questions & Replies
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I love peppers and eggs and this was pretty good and made a nice 'wrap' breakfast (took another reviewers advice). Made as directed but omitted the milk as we like our eggs to taste like eggs. Buddha was wanting salsa on his and I felt it could use a dash of garlic powder mixed in during cooking. We did not use any cheese and used a yellow bell pepper (on hand). Thanks for sharing the recipe. Made for PRMR
This really is some filling breakfast!!<br/>I used spring onion from the garden in mine, and went with the added cheese too ( well, why wouldn't you?).<br/>DH wasn't so keen, although he liked it, he felt that there was too much in the way of extras and not enough scrambled egg , he also didn't like the Worcestershire sauce in it,( which is strange, as he virtually drinks the stuff).<br/>I really enjoyed it, and served ours in pita breads, although I had to ditch mine early on, otherwise I would never have finished the scramble itself.<br/>A belly buster of a breakfast!!<br/>Made for 123 Hits.
A very hearty breakfast which the DM and I enjoyed as the start to her 86th birthday. I used 3 eggs, a splash of milk, 72.5 gram can of corn kernels, 2 rashers of bacon (middle cut and oven cooked), half a large spring onion (white part) and a 1/4 of a small red capsicum (DM will not eat green, any other colour fine). Lightly sprayed a non stick pan and cooked while the toast (wholemeal/wholegrain) was a toasting in the toaster buttered and served. The only thing was I was wishing I had some sauted mushrooms to through in as well but a very delicious and filling breakfast as was, thank you Debbwl, made for Everyday A Holiday.
Absolutely delectable thanks Deb! Wow, what a GREAT brunch dish, we loved this! I had no green peppers so used some jalapenos, I LOVE them!! We ate the whole lot between us for a brunch and served the eggs IN a tortilla wrap, fabulous! My photos aren't great as the Worcestershire sauce and bacon drippings made my eggs look murky, but never mind the colour, the taste was wonderful! Made for the Aussie swap and on the menu AGAIN this weekend for Sunday brunch! Merci encore, FT:-)
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