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Corn Casserole

Breakfast Corn Casserole
Mom always made this recipe for Breakfast during the Holidays for family. We also used it as a side dish for ham, turkey or other dinners. It was the most requested dish by all, especially the children."


6 beaten eggs
1/4 cup flour
2 Tablespoons sugar
1 1/2 cups shredded sharp cheddar or American cheese
(2) 1 pound cans of corn drained
10 slices of cooked crumbled bacon,


Beat eggs well, at flour, sugar and beat well again. Add 3/4 of the bacon, Turn mixture into a 9x13 buttered baking dish, Sprinkle with remaining bacon. Bake 350 degrees or until a knife comes out clean. Serve immediately. May be refrigerated and warmed, by the piece in the microwave the next day.

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9 large or 12 small servings

Nutritional Information
Per Serving

Protein from eggs cheese and bacon, carbs from corn, small amount of sugar and flour,