Brunch-Huevos for Four Recipe

Name: Brunch-Huevos for Four
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 extra large eggs; 2 tablespoons milk; 2 tablespoons butter; 4 tablespoons frozen whole kernel corn, thawed; 2 scallions, thinly sliced (white part only); 4 tablespoons red bell peppers, chopped; 8 slices bacon, cooked crisp (drained on paper towels); 4 slices white bread, toasted; salt; pepper; 1 medium tomatoes, sliced

Servings: persons

8 extra large eggs
2 tablespoons milk
2 tablespoons butter
4 tablespoons frozen whole kernel corn, thawed
2 scallions, thinly sliced (white part only)
4 tablespoons red bell peppers, chopped
8 slices bacon, cooked crisp (drained on paper towels)
4 slices white bread, toasted
salt
pepper
1 medium tomatoes, sliced

1
Fry bacon and set aside.
2
In a bowl, whip eggs slightly with the milk.
3
Over medium low heat, melt butter and add eggs.
4
Using a rubber spatula, saute eggs as you normally would scramble eggs until they are about half done.
5
Add the corn, scallions, bell pepper and salt and pepper to taste.
6
Try not to overcook the eggs.
7
Place one slice of toast on each plate, followed by 1/4 of the eggs.
8
Put two slices of bacon on each plate and garnish with tomato slices.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 extra large eggs, 2 tablespoons milk, 2 tablespoons butter, 4 tablespoons frozen whole kernel corn, thawed, and more.

Yes, Brunch-Huevos for Four falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunch-Huevos for Four

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