Have you ever added corn to your egg bake? Probably not, and if that’s the case, you’re missing out! The corn and cheddar egg bake is simple to make, but is bursting with the flavors of bell pepper, onion, corn, cheddar, and scallions. This egg bake is great to make for the family, or to make in advance for meal prep for the week. Serve with some toast, bacon, or breakfast sausage for the perfect meal.
Corn with eggs?
Yes! Trust me. It’s delicious. I love the subtle sweetness and crunch of corn kernels. When combined with some sautéed red bell pepper and onion, the corn in this dish really flavors the eggs well. I really like to serve this egg bake with some toast for a complete meal. The flavors take on a really good Southwestern inspired taste. It’s also excellent with some smoky bacon or sausage as a side dish. 
What you’ll need to make this recipe
Here’s what you’ll need to make this recipe. The ingredient list is pretty simple, and I can usually make this recipe with things I always have on hand. I like to use frozen corn for this recipe for that reason; I always have a bag of frozen corn in my freezer.
- corn kernels
- red bell pepper
- onion
- scallions
- kosher salt
- eggs
- egg whites
- fat free cheddar cheese
- plain nonfat Greek yogurt
- seasoned salt
- if you don’t have seasoned salt and don’t want to buy it, you can add paprika, onion powder, and garlic powder to kosher salt for a similar taste
- here is a link to how to make your own seasoned salt using items you probably have already
How to prepare the vegetables for the corn and cheddar egg bake
Start by preheating your oven to 350F. While the oven preheats, chop your onion, pepper, and scallions. 
In a frying pan, add some olive oil spray and sauté the onion and pepper with the kosher salt for 5 minutes.
After 5 minutes, add the corn and sauté for another 5 minutes.
Cook the corn mixture for another 5 minutes or until the vegetables are soft and tender.
Then, grab a baking dish and spray it with cooking spray. Add the peppers, onions and corn to the bottom of the dish in an even layer.
How to prepare the egg mixture and putting it all together
Whisk together the eggs, egg whites, Greek yogurt, seasoned salt, cheddar, and the scallions.
Pour the egg mixture on top of the vegetable layer in the baking dish.
Bake at 350F for 35-40 minutes, or until the eggs are set up and firm. 
Corn and Cheddar Egg Bake
Equipment
- frying pan
- rectangular baking dish, example: 9" x 13"
Ingredients
- 1 cup corn kernels, I use frozen
- 1 red bell pepper
- 1 onion
- 2 scallions, chopped
- 1/2 tsp kosher salt
- 6 eggs, I use Egglands Best - they’re lower in calories and points
- 1 cup liquid egg whites
- 1 cup fat free cheddar cheese
- 2 tablespoons plain non fat Greek yogurt
- 1 tsp seasoned salt
Instructions
- Preheat oven to 350F.
- Chop the red bell pepper, onion, and scallions.
- Place a frying pan over medium high heat. Add cooking spray.
- Add the chopped peppers and onions and the 1/2 tsp kosher salt. Cook for 5 minutes.
- After 5 minutes, add the corn kernels and continue cooking for another 5 minutes or until all of the vegetables are tender.
- In a bowl, combine the eggs, egg whites, cheese, yogurt, scallions, and seasoned salt. Whisk together.
- Spray the baking dish with cooking spray, then add the vegetables and spread into an even layer on the bottom.
- Pour the egg mixture on top.
- Bake for 35-40 minutes or until the center is firm.
- Cut into 4 servings.
- To store, keep covered in the fridge. To reheat, simply microwave or pop in the air fryer.
Notes
- 1 WW point (blue and purple plans)
- 4 WW points (green plan)
Nutrition
You might also enjoy:
Zucchini Quiche with Hashbrown Crust
Crispy Delicious Breakfast Eggrolls
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This is super flavorful. I am not a huge breakfast person but this is great. I do 8 servings instead and less points. Love it!
So easy to make and very flavorful
I am genuinely obsessed with this recipe! I’ve made it so many times for meal prep for work for the week. It’s so delicious, filling and easy!
The egg and corn combo is amazing, and I never would have thought of it on my own. I’ve made this multiple times now with a hashbrown crush and served with salsa.
I have made it several times, it is great to have on hand for breakfast. I add broccoli and put a little bit of shredded cheese on top. Thanks Steph!
This is by far my favorite breakfast. I’ve served at brunch, eaten alone etc. My super picky husband also loves it.
So good!! I used reduced fat cheddar which I think adds 2points (blue) to each slice. Delish!
Amazingly delicious! Would have never ever considered adding corn, but it works! My husband and daughter and I agree, this is excellent. Thanks so much for this recipe. I will be making this again
Delicious and easy!
Made this recipe for my breakfast prep this week and I’m definitely looking forward to the rest of the week. Thr corn and peppers bring a nice sweetness to the eggs. A fantastic combo and will be a regular on my menu!
Making this tomorrow…can NOT find any fat free cheese at any of the markets here in Michigan.
So for my points, I will need to substitute regular cheese. How many points was the cheese YOU used to recalculate?
This was so delicious and low points on WW!! Will be making it regularly. Thank you Steph 😄
Wonderful recipe! Love it ….. thanks for this and so many other recipes you post! Keeping me going during this pandemic! Love from Ontario Canada
Make this right away!
I made it for dinner and added cooked, shredded chicken abs 2 tbls of Salsa . It was delicious!
A favorite part of my day is looking at my email in box to see what new creation Steph has made. Thanks so much Steph, for taking me out of my comfort box with cooking ❤️
Meal prepped and made this to have for breakfast this week. So good and my kitchen smells fabulous!
I made this ad was delicious. Made a couple changes for what I had on hand. Wish I would have taken a picture!
I made this today and it was delicious. I had to make couple changes for what I had on hand. Wish I took a picture! Thanks for the recipe inspiration.
Just made this and it is yummy! Portions are huge!
This is one of the best breakfast items I have ever had at home! I love breakfast but I hate making it for just myself. I struggle with what to make so I gave this one a shot. I wish I had done it sooner! I altered the recipe slightly by using the cheesy hashbrown crust from the Zucchini egg bake with this recipe and it was a serious home run. It’s tasty, filling and just the right amount of savory in the morning. This recipe will be on constant rotation in our house.
Made this two weeks in a row for breakfasts because I loved it so much. I also made two more in pie crusts as a quiche for two sets of friends who just had babies and they raved about it. One told me “ It was so delicious it blew my mind and I thought I already knew great quiche”
Made this for my lunch prep one week. Loved it. Never knew I liked corn in eggs but it was a very good recipe. Easy peasy, too.
Love it! I make this weekly
This was so yummy!
So good with the lite Mexican blend cheese from Trader Joe’s!
I do not know how Steph continues to come up with amazing, delicious, easy recipes that are also healthy! This one was so surprising, but will be on rotation in our house! The corn makes a great sweet addition!!
Love the corn addition. I didn’t have cheddar but used reduced fat Mexican Blend and it was great.
I made these in to egg muffins because I didn’t have the right pan, and they turned out really good and crisp. Typically my egg cups are really slimy, so I’m pleased they will last all week. The taste was delicious.
Easy to make. Corn definitely gives it a different something! Really tasty!!
I made this today for my breakfast prep for the week. I believe this is my third time to make it! It’s yummy and filling. I do also cut into 8 slices and add fruit and some cottage cheese for my breakfast. I love watching you each and every day and have tried many of your recipes. They are all hits at our house!
Great breakfast alternative for eggs. Very yummy!
Why is this so high in sodium?