Scrambled Country Corn
|Lean bacon slices||6|
|Corn kernels||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Ground pepper||1 Dash|
In a deep skillet cook bacon until almost crisp.
Pour off excess fat.
Add onion, green pepper, corn, and tomato.
Saute until onion is transparent.
Beat eggs and seasonings in a bowl until light and frothy.
Stir into the skillet vegetables.
Continue to stir until eggs are set.
Serve with your favorite pan of sweet rolls