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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I had some left over creamed corn and decided to try it in a breakfast dish. This what I came up with. Ingredients:
4 large eggs |
1 (14 1/2 ounce) can creamed corn |
1 medium onion (diced) |
1 jalapeno (diced) |
6 ounces bacon or 6 ounces sausage or 6 ounces chorizo sausage |
4 ounces cheese, of your choice (shredded) |
1 garlic clove (minced) |
1 teaspoon chili powder |
1 tablespoon butter |
Directions:
1. Cook bacon, sausage or chorizo and crumble. Sauté onion, jalapeno and garlic until onion is translucent.
2. Do not over cook.
3. In a bowl, beat the eggs lightly.
4. Add to the creamed corn and stir till it is mixed.
5. Add half the cheese to the mixture.
6. Stir again.
7. Add the meat and stir again.
8. Melt butter in ovenproof non-stick skillet. Pour the mixture into the skillet and cook on top of stove on low heat for 4 or 5 minutes.
9. When the edges start to curl a little bit, remove from heat.
10. Sprinkle the remaining cheese over the top. Dust the chili powder over the cheese.
11. Place in a 375 degree oven until top is bubbly and center is no longer wiggly.
12. Let cool 5 minutes.
13. Cut in pie shaped pieces.
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