Cheesy Corn Scrambled Eggs
Soft scrambled eggs mixed with sweet corn, melty cheese cubes, and a light breadcrumb coating, finished with fresh parsley. A quick one-pan breakfast that delivers creamy texture and savory-sweet flavor in minutes.
Equipment
- 1 | Nonstick skillet |
- 1 | Spatula | for scrambling
- 1 | Measuring spoons |
- 1 | cutting board |
Ingredients
- 1 | medium | onion | diced
- 4 | large | eggs |
- 1 | cup | corn kernels | fresh or frozen
- 0.5 | cup | cheese cubes | mozzarella or mild melting cheese
- 0.25 | cup | breadcrumbs |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 2 | tbsp | parsley | chopped
Instructions
- Heat a nonstick skillet over medium heat with a little oil or butter.
- Add diced onion and cook until soft and lightly golden, 3–4 minutes.
- Crack eggs into the pan and let the bottoms begin to set.
- Gently scramble the eggs with a spatula, forming soft curds.
- Stir in corn kernels and cook until warmed through.
- Scatter cheese cubes over the mixture and let them begin to melt.
- Sprinkle breadcrumbs evenly and fold gently to coat.
- Season with salt and pepper, then stir in chopped parsley.
- Cook just until heated through and serve immediately.
- Tip: Remove the pan from heat just before the eggs look fully done so residual heat keeps them creamy.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently in a skillet with a splash of water to restore moisture.
Frozen corn can be used straight from the freezer; add an extra minute of cooking time.
For extra protein, fold in cooked crumbled sausage or bacon at the end.
Reheat gently in a skillet with a splash of water to restore moisture.
Frozen corn can be used straight from the freezer; add an extra minute of cooking time.
For extra protein, fold in cooked crumbled sausage or bacon at the end.