Kentucky Scrambled Eggs
The best cream cheesiest eggs and corn, topped with crumbled bacon and chopped green onions, you'll ever eat.
4 ounces cream cheese
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped green onions
4 tablespoons butter - divided use
1 (8.25-ounce) can whole kernel corn, drained
6 large eggs, lightly beaten
1/8 teaspoon ground red pepper
Salt and freshly ground pepper to taste
2 slices bacon, cooked and crumbled
Additional chopped green onion for garnish
- Place cream cheese in a glass measure and heat in a microwave oven on HIGH for 1 to 2 minutes or until melted. Set aside.
- Sauté green and red pepper and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add sautéed vegetables and corn to cream cheese; stir well and set aside.
- Combine eggs, ground red pepper, salt and pepper; stirring until blended. Set aside.
- Melt remaining 2 tablespoons butter in skillet, rotating skillet to coat bottom; add reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist. Remove egg mixture to a serving platter. Sprinkle with bacon and addition chopped green onions. Serve immediately.
Makes 4 servings.