Corny Scrambled Eggs
- 6 eggs
- 1 can cream-style corn
- 1/2 lb. sliced bacon, cooked and crumbled
- 2 Tbsp. butter or margarine
In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set. Makes 3 servings.
By Robin from Washington, IA
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