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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
6 large eggs |
14 3/4 ounces cream-style corn |
1/2 lb bacon (cooked, drained, sliced, and crumbled) |
2 tablespoons butter or 2 tablespoons canola oil |
1/4 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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