Skillet Corn Scramble
|Eggs||5 , slightly beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Garlic salt||1⁄4 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Canned drained whole kernel corn/Mexican-style corn||1 1⁄2 Cup (24 tbs)|
In skillet, cook bacon until crisp.
Drain on paper towel, reserving 3 tablespoons drippings in skillet.
Combine remaining ingredients and crumbled bacon; pour into skillet.
Cook over low heat until eggs are set, stirring occasionally
Cheese, luncheon meat or cooked ham can be added.
If omitting bacon, cook egg mixture in 3 tablespoons butter or margarine.