Page Feedback

Enter Photo Contest

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.

Back To Top


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,

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More