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Mexican Brunch Eggs

Breakfast, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 8 servings per recipe.

  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 2 tablespoons margarine
  • 1 1/2 cups frozen corn, thawed
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 8 eggs, beaten
  • 8 slices toasted bread


  1. In a large skillet, saute onion and garlic in margarine until onion is soft.
  2. Add corn, cumin, and cayenne; stir to combine.
  3. Pour in eggs or egg substitute and cook over low heat, stirring occasionally until eggs are set.
  4. Arrange toast triangles on a large platter.
  5. Spoon egg mixture on toast triangles.
  6. Serve immediately.

About This Recipe

Flavorful and hearty eggs blended with corn and spices to wake your mouth up in the morning.

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