|
SOUTHWESTERN SCRAMBLE
4 slices bacon
1 (11-ounce)can whole kernel corn with red and green bell peppers,
drained
6 eggs
1/4 cup shredded Monterey jack cheese
1/4 your favorite salsa or picante sauce
salt and pepper to taste
1. Beat together eggs, cheese, salsa, and salt and pepper and set
aside.
2. In non-stick skillet, cook bacon until crisp; remove and drain. Pour
off all but 2 tablespoons drippings.
3. Add corn to drippings and heat about 2 minutes.
4. Add egg mixture to the corn and cook till eggs are just set,
stirring frequently. Crumble bacon over top.
SERVES 6
   
|
