Scrambled Country Corn
|Lean bacon slice||6 , diced|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Corn kernels||2 Cup (32 tbs) (Fresh Preferred, But Canned May Be Used)|
|Tomato||1 Large, chopped|
|Worcestershire sauce||1 Teaspoon|
|Freshly ground black 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.