Breakfast Corn-Egg Scramble

Breakfast Corn-Egg Scramble

Serves 4 (3/4 cup)

4 eggs or equivalent in egg substitute
 2 tablespoons skim milk
1 teaspoon parsley flakes
1/4 cup Hormel Bacon Bits
2 cups (one 16-ounce can) whole-kernel corn, rinsed and drained

In a large bowl, combine eggs, skim milk, and parsley flakes. Stir in bacon bits. Add corn. Mix well to combine. Pour mixture into a large skillet sprayed with butter-flavored cooking spray. Cook over medium heat until eggs are set, stirring often.

Each serving equals: HE: 1 Bread, 1 Protein (limited), 1/4 Slider, 8 Optional Calories
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174 Calories, 6gm Fat, 12gm Protein, 18gm Carbohydrate,
322mg Sodium, 37mg Calcium, 2gm Fiber
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DIABETIC: 1 Starch, 1 Meat

"Corn... On & Off the Cob Cookbooklet, page 57."