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Egg & Skillet Corn Scramble

Egg & Skillet Corn Scramble

Servings: 4

  • 2 tsp. butter
  • 1/2 small, white onion; diced
  • 1 green onion; minced
  • 1 clove garlic; minced
  • 1 (2 oz.) jar pimentos; drained well
  • 8 whole eggs; gently whipped
  • 1/2 tsp. all purpose seasoning (or salt & pepper)
  • 1 (15 oz.) can Glory Foods Skillet Corn; drained
  • 3/4 cup shredded cheddar cheese
  • 4 whole wheat taco boats; warmed
  • 1 small, sweet yellow pepper; seeded and sliced into rings
  • avocado and tomato wedges for garnish; optional


  1. Heat a large skillet and melt butter.
  2. Add onions, garlic and pimentos; sauté for 2-3 minutes over medium heat.
  3. Turn heat to high, add eggs and scramble with seasoning.
  4. Lower heat and add Glory Foods Skillet Corn and shredded cheese; cook an additional 2 minutes until corn is heated through and the cheese has melted.
  5. Divide eggs between 4 taco boats and scatter sweet yellow pepper slices on the top of boats. Serve with avocado and tomato wedges, if desired.

Prep time: 10 minutes
Cook time: 8 minutes
Recipe by Michaela Mercer Rosenthal,