Corn and Pepper Scramble

Ready to rethink your everyday eggs?

Corn and Pepper Scramble
Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
10 mins

This uniquely delicious breakfast scramble combines caramelized corn kernels and juicy roasted red peppers with fluffy scrambled eggs. A shower of fresh cilantro over the finished dish brings an herbal note, while crumbled queso fresco adds a touch of salty decadence. To double down on the southwestern inspiration, serve with corn chips, hot sauce, and avocado. Though the recipe only serves two, it doubles or triples easily for a crowd.


  • 4 large eggs

  • ¼ teaspoon kosher salt

  • 1 tablespoon olive oil

  • 1 cup frozen or fresh corn kernels

  • cup chopped, jarred roasted red peppers (about 2 oz.)

  • Fresh cilantro leaves and crumbled queso fresco, for serving


  1. Whisk eggs and salt in a small bowl.

  2. Heat oil in a 10-inch nonstick skillet over medium. Add corn and cook, stirring often, until slightly browned, 4 to 5 minutes. Add peppers and cook, stirring constantly, until warmed through, about 1 minute. Add eggs and scramble.

  3. Divide between 2 plates. Top with cilantro and queso fresco.

Related Articles