Breakfast

Corn and Egg Scramble

Corn + eggs! If there’s one thing my friendship with @katieaustin has taught me, it’s that corn and eggs absolutely belong together. I tried to fight her on it but it’s seriously the best combo 🔥 We made this every morning on our last desert trip and I just needed to share it with you all. It’s seriously the best breakfast of all time. Recipe inspired by @marthashermosabeach 🌽

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Corn and Egg Scramble

AUTHOR: bybodyadm

Corn and Egg Scramble

SERVES: 3 servings

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Ingredients

1 russet potato
1/2 cup frozen corn I used the fire roasted corn from @traderjoes
6 eggs
1 avocado
3 tbsp green onion chopped (+ more to top)
1/3 cup shredded Mexican cheese
Olive oil
Salt & pepper
Hot sauce / ketchup

Instructions

Poke a few holes in a washed potato and microwave for 5 minutes, flipping the potato halfway through. Chop into small chunks.
Heat a skillet over medium heat. Add a drizzle of oil and add in your chopped potato. Season with salt and pepper then let it brown and finish cooking in the skillet.
Add in the frozen corn and green onion and sauté for about 2 minutes.
Add in eggs and scramble them in the pan. Season with salt & pepper. When the eggs are just finished cooking, add the cheese on top.
Top with more green onion and avocado.

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Corn and Egg Scramble

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