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Corn and cheese scrambled eggs Calories
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Corn and cheese scrambled eggs Nutrition Facts
Selected: 100 g
170
KCAL / 100G
Carbs
6.2g
· 15%
Protein
12.5g
· 30%
Fat
10.5g
· 55%
Fiber
0.8g
Corn and cheese scrambled eggs Vitamins & Minerals
Vitamins
B12
0.92µg · 38% DV
Biotin
11.2µg · 37% DV
B2
0.35mg · 27% DV
Vitamin A
145µg · 16% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
218mg · 31% DV
Iodine
31µg · 21% DV
Calcium
178mg · 18% DV
Corn and cheese scrambled eggs Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Corn and cheese scrambled eggs Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Corn and cheese scrambled eggs Contain Allergens?
Contains these allergens:
Which Diets Is Corn and cheese scrambled eggs Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Corn and cheese scrambled eggs Fat Profile
SATURATED
4.25g
MONOUNSATURATED
3.85g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Foods Similar to Corn and cheese scrambled eggs
Corn and cheese scrambled eggs — Frequently Asked Questions
How can I keep corn and cheese scrambled eggs from becoming watery?
Drain corn thoroughly and cook the eggs over medium-low heat, stirring gently. Add the cheese near the end so it melts without releasing too much moisture or making the eggs rubbery.
Which cheeses work best in corn and cheese scrambled eggs?
Cheddar, mozzarella, Monterey Jack, and feta can all work well. Melting cheeses create a creamy finish, while feta gives a saltier, crumbly texture, so adjust added salt at the end.
Should I use canned or frozen corn?
Either works. Rinse and drain canned corn if desired, while frozen corn benefits from a quick sauté first to remove excess moisture.
Can corn and cheese scrambled eggs be made ahead?
They are best eaten freshly cooked, but leftovers can be refrigerated in a sealed container and gently reheated the next day. High heat can make reheated eggs dry and tough.
Can I freeze corn and cheese scrambled eggs?
You can freeze them, but the eggs may become watery or rubbery after thawing. For the best texture, eat them fresh; if freezing, use small portions and reheat gently.
What goes well with corn and cheese scrambled eggs?
Tomatoes, leafy greens, avocado, or whole-grain toast make easy accompaniments. The scramble also works in a wrap or tortilla, or as a topping for a lunch salad.
Are corn and cheese scrambled eggs good after a workout?
They can be a convenient post-workout meal because the eggs and cheese provide protein while corn contributes carbohydrate. Add a fruit, potato, or grain-based side if you want a more substantial recovery meal.
Does overcooking scrambled eggs destroy their protein?
Cooking does not eliminate the protein in eggs, but prolonged high heat makes them firmer and less pleasant to eat. Cook just until softly set for a tender texture.
Do eggs and cheese automatically raise cholesterol?
No single food determines cholesterol levels for everyone; overall eating patterns, genetics, and health conditions matter. Anyone following a cholesterol-lowering or heart-health eating plan should discuss serving frequency with a qualified clinician or dietitian.
Who should be careful with corn and cheese scrambled eggs?
People with egg or milk allergy should avoid this dish. Those with lactose intolerance may prefer lactose-free or lower-lactose cheese, and people limiting sodium should choose less salty cheese and go easy on added salt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.