Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Course Breakfast
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Author Connie Veneracion


  • 1/3 cup chopped bacon
  • 1/3 cup shredded cooked corn
  • 3 to 4 eggs lightly beaten with 3 to 4 tbsps. of milk and some salt and pepper
  • 2 to 3 tablespoons fried shallots
  • 2 tablespoons sliced scallions
  • 4 slices bread toasted
  • grated cheese to garnish


  • Heat a frying pan and add the chopped bacon. Over medium-high heat, cook until the bacon bits are nicely browned, and fat has been rendered and coats the bottom of the pan.
  • Add the corn to the bacon; cook until the corn is heated through.
  • Turn down the heat to low. Pour in the egg-milk mixture. Cook slowly, stirring, until partially set.
  • Add the fried shallots. Continue cooking, stirring all the while, until the eggs are fully set but still wet.
  • Off the fire, stir in the scallions.
  • Divide the scrambled eggs among the four toasted bread. Top with grated cheese and serve.


Updated from the recipe originally published on June 27, 2014.