I made breakfast for dinner tonight and served this along with some apple maple sausage patties, fresh strawberries, and toast. I didn't care for the sausage so I won't post the recipe, but we all liked these eggs. I used only a few strips of turkey bacon that I had crumbled and frozen instead of the 1/2 pound and it was just enough to add a bit of flavor. The corn added a creaminess and sweet flavor to the eggs, making them a bit different but good. I did have to add salt since I didn't have the saltiness from the full amount of bacon. This made a nice meal with a serving of vegetable in the eggs. I had gotten the recipe from http://www.fluwikie.com/pmwiki.php?n=Consequences.
Breakfast
Corny Scrambled Eggs (Kathy in FL)
[This recipe came out of one of my favorite food magazines and I’ve
used it a number of times. Instead of slice bacon, I use real bacon
bits. You can also add cheese and onion to this as well.]
* 6 eggs (fresh or powdered)
* 1 (14.75 ounce) can cream-style corn
* 1/2 pound sliced bacon, cooked and crumbled (or equivalent in
real bacon bits or bacon TVP)
* 2 tablespoons 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.