“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!”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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