Corn adds a surprising sweetness to this egg recipe.  Vary the flavor by adding 1/4 cup chopped onion and 3 tablespoons chopped green pepper.

6 eggs
1 can (14 3/4 ounces) cream-style corn
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons butter or margarine
1Melt butter in a skillet over medium heat.  In a bowl beat eggs.  Mix in corn and bacon.   Pour in skillet and cook and stir until the eggs are completed set.  Yield 3 servings.