Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bacon, cut in pieces |
| 16 ounces | Can whole Kernel corn, drained |
| 4 \N | Eggs |
Fry bacon in 10 inch skillet until crisp, drain off fat. Beat eggs, stir in corn. Pour over bacon pieces in skillet. Cook and stir until eggs are thickened throughout but still moist. Season with salt and pepper.