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Recipe of the Month Breakfast Foods - Tennessee Scramble

  • 6 strips bacon, chopped
  • 1 cup fresh corn, cooked (or frozen corn, thawed)
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped pimiento
  • 6 eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Grated Parmesan cheese

In a large skillet, sauté bacon. Pour off grease, reserving about 3 tablespoons in skillet with the bacon. Add corn, green pepper, and onion. Cook until onion is transparent. Add parsley and pimiento.
Beat together eggs, salt, and pepper. Add to vegetable mixture. Scramble until eggs are just set, but not dry. Sprinkle lightly with grated Parmesan. Serve with sliced fresh tomatoes and hot biscuits.
Submitted By: Irene Greer
Fentress Farmers Co-op
Number of Servings: 0
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