American Bacon Eggs Fry North American Scramble Vegetables

Kentucky Scramble

Kentucky Scramble
Written by lucywg

As the name Kentucky Scramble gives it away. This is a style of scrambled eggs originally from Kentucky but has a lot of body. The inclusion of bacon, peppers, pimentos and corn kernels gives it a completely different flavour. However they are subtle enough not to ruin the flavour of scrambled eggs.

Kentucky Scramble

Kentucky Scramble

served on buttered toast for a meal whether breakfast or brunch.
4.7 from 13 votes
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Eggs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 39kcal



  • Fry the bacon in a large skillet over moderate heat, turning until crisp and brown.
  • Remove bacon to drain on paper towels and pour off all but 2 tbsp of the fat.
  • Add the corn to the skillet and stir over moderate heat for 2 to 3 minutes.
  • Add the green pepper, pimiento, salt and black pepper and cook uncovered, stirring frequently, for 5 minutes until the vegetables are soft but not browned.
  • Beat the eggs in a bowl and pour them into the skillet.
  • Cook over low heat, stirring with the back of a fork or with a wooden spatula, until the eggs have formed soft creamy curds or to your preferred degree of firmness for scrambled eggs.
  • Mound the eggs on a warm serving platter and arrange the cooked bacon strips on top.
  • Serve with buttered toast.


Sodium: 680mg | Sugar: 5g | Fiber: 2g | Potassium: 155mg | Calories: 39kcal | Monounsaturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Saturated Fat: 0.03g | Fat: 1g | Protein: 1g | Carbohydrates: 7g