Corn And Egg Pots Or What You Will Recipe

Whip up these easy Corn and Egg Pots for a fun and flavorful weekend brunch! This simple 4-ingredient recipe is perfect for kids to make (with supervision!), but adaptable enough for even the most seasoned chef. Customize it with your favorite cheeses, add bacon, garlic, onions, herbs – the possibilities are endless! Swap corn for potatoes, spinach, mushrooms, or anything you fancy. Get creative and make it your own! Ready in just 15 minutes.

Prep Time 5 mins
Cook Time 15 mins
Calories 183.4 kcal
Protein 22g
Rating 5.0 (2 Reviews)
Corn And Egg Pots Or What You Will 47

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Corn And Egg Pots Or What You Will

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How to Make Corn And Egg Pots Or What You Will

  1. Preheat oven to 200°C (400°F). Grease four 1/2 cup soufflé ramekins.
  2. Divide 1/2 cup of drained Edgell super sweet corn kernels evenly among the prepared ramekins.
  3. Crack one large egg into each ramekin. Sprinkle 1 tablespoon of shredded cheddar cheese and 1 tablespoon of cooked, crumbled bacon over each egg.
  4. Place the ramekins on a baking sheet and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.
  5. Serve immediately with toasted bread triangles. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

5g

Fat

27g

Carbs

2g