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Nutrition Facts
Serving Size 1 (286g) Recipe makes 4 servings
Calories 487
Calories from Fat 365		(75%)
Amount Per Serving		%DV
	Total Fat 40.6g	62%
	Saturated Fat 20.0g	99%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 397mg		132%
Sodium 473mg		19%
Potassium 414mg		11%
Total Carbohydrate 16.2g		5%
	Dietary Fiber 2.4g	9%
	Sugars 2.2g
Protein 16.8g		33%
detailed view... how is this calculated?

Brunch Eggs

Recipe #59438 | 25 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JustJanS
Apr 14, 2003

I found this on the internet whilst looking for brunch recipes. Brunch is a bit of a tradition here when any of the boys are home!

SERVES 4 -6 (change servings and units)

Ingredients

125 g cream cheese, softened for 1 to 2 minutes in the microwave
1/2 cup diced green capsicum
1/2 cup diced red capsicum
1/2 cup finely chopped spring onion
4 tablespoons butter or margarine, divided
1 (225 g) can corn kernels
6 eggs, lightly whisked
1/8 teaspoon red chili powder
salt & freshly ground black pepper
4-6 slices bacon, cooked and crumbled
hot buttered toast, to serve
extra chopped spring onion (to garnish)

Directions

1
Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
2
Add sauteed vegetables and corn to cream cheese, stir well and set aside.
3
Combine eggs, chili powder, salt and pepper and stir until combined.
4
Set aside.
5
Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
6
Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
7
Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.

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Featured Reviews for This Recipe

From: sher440

On Jan 13, 2009

Absolutely delicious new way to eat eggs and stay low carb and no wheat (when omitting the bread altogether for some of us). I, too, served it with a small salad and fresh, sliced tomatoes... we couldn't get enough. Thanks so much for this new idea for "eggs".

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From: Bergy

On Jun 22, 2008

Easy to make tasty brunch. I cut the recipe back to 2 eggs - one serving. There were leftovers to be enjoyed on a sandwich later. I didn't add any corn- for one seving I didn't want to open a tin but I am sure it would be delish in the recipe. Instead of red capsicum I used yellow (supply & demand). This would be an easy recipe to make for a crowd Thanks Jan for another do-again recipe

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From: TheDiva1959

On Jan 14, 2008

OMG! These eggs were so delicious I confess to saving a some for later from my Christmas brunch. I even left out the bacon so they would be my veggie option. They were a HUGE hit. Thanks for posting!

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From: Mirj

On Jul 21, 2003

People on low carb diets (like Somersizing and Atkins) are always looking for different ways to eat eggs. This is an excellent way to have your protein, and although we had this as an easy supper instead of brunch, this made a wonderful meal. I left out the bacon for religious reasons, and I left out the corn because that's off the diet. Instead of the can of corn I subbed a can of chopped mushrooms. I also nixed the toast, but these eggs are delicious on their own, with a salad on the side.

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