Kentucky Scramble
Servings
Prep Time
Cook Time
Ready In
Recipe: #23210
March 24, 2016
Categories: Breakfast, Lunch, Main Dish, Dairy, Cheese, Eggs, Vegetables, Peppers, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Small Batch Cooking, Birthday, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Regional Holiday, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Protein, Cream Cheese more
"Just a it different with the added ingredients. The corn kernals add a slightly sweet flavor. When the cream cheese goes on th pan with the veggies you really wonder how this will turn out it looks so yuk, messy, but never fear add the eggs and it all comes to gether. The recipe is courtesy of the Manitoba Egg Farmers"
Ingredients
Nutritional
- Serving Size: 1 (258.8 g)
- Calories 765.3
- Total Fat - 44.6 g
- Saturated Fat - 18.6 g
- Cholesterol - 510 mg
- Sodium - 965.2 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 7.3 g
- Sugars - 1.6 g
- Protein - 35.3 g
- Calcium - 107.7 mg
- Iron - 3.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step 1
Melt butter in a skillet, medium heat.
Step 2
Add prepared peppers, stir fry 3 minutes.
Step 3
Add cream cheese, cooked bacon and corn, stir, mix thoroughly.
Step 4
Beat the eggs then pour into the cream cheese mixture, turn heat to low. Lift the mixture gently & cook until the eggs are completely set.
Step 5
Season with salt & pepper.
Step 6
Serve while piping hot.
Tips & Variations
No special items needed.
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