Sweet Corn & Cheddar Breakfast Skillet with Crispy Eggs

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 cups fresh sweet corn kernels
• 8 large eggs
• 1.5 cups shredded sharp cheddar cheese
• 6 slices thick-cut bacon
• 1 medium yellow onion
• 1 jalapeño
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh chives
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• to serve hot sauce

Instructions

1. 1Dice the bacon into half-inch pieces and finely chop the onion and jalapeño, removing seeds for milder heat if preferred.
2. 2Place a 12-inch cast-iron skillet over medium heat and cook the bacon until the fat renders and the pieces turn crisp, 6 to 8 minutes; transfer bacon to a paper-towel-lined plate, leaving two tablespoons of drippings in the pan.
3. 3Add the onion and jalapeño to the hot drippings and sauté until the onion softens and turns translucent, about 4 minutes.
4. 4Stir in the fresh corn kernels, smoked paprika, salt, and black pepper; cook without stirring for 2 minutes so the corn chars lightly, then stir and cook another 3 minutes until bright and tender-crisp.
5. 5Scatter half the shredded cheddar over the corn mixture and nestle small wells with the back of a spoon.
6. 6Crack an egg into each well, season the yolks lightly with salt and pepper, then sprinkle the remaining cheddar the whites.
7. 7Cover the skillet, reduce heat to medium-low, and cook until the egg whites are just set and the yolks are still runny or jammy to your liking, 4 to 6 minutes.
8. 8Remove the lid, scatter the crisp bacon and chopped chives over the top, and let the residual heat melt the cheese fully.
9. 9Bring the skillet to the table and portion into bowls, making sure each serving gets two eggs and plenty of charred corn.
10. 10Pass hot sauce at the table so everyone can adjust the heat; the sweet corn and melty cheddar keep it kid-friendly even with a little kick.