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Kentucky Scramble

Categories: Quick to fix
Type: Breakfast

Here's a wonderful combination of scrambled eggs, corn, onions, and peppers!

Serves: Serves: 6 (1 cup)


  • 1/2 cup chopped green bell pepper
  • 1/4 cup finely sliced green onion
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1/4 cup (one 2-ounce jar) chopped pimiento, undrained
  • 6 tablespoons Hormel Bacon Bits
  • 9 eggs or equivalent in egg substitute
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon Tabasco sauce (optional)

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  1. In a large skillet sprayed with butter-flavored cooking spray, sauté green pepper and onion for 5 minutes or until tender.
  2. Stir in corn, undrained pimiento, and bacon bits.
  3. In a medium bowl, combine eggs, black pepper, and Tabasco sauce, using a wire whisk.
  4. Add egg mixture to vegetable mixture. Mix gently to combine.
  5. Lower heat and cook until eggs are set but still creamy, stirring occasionally.
  • Thaw corn by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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