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Kentucky Scrambled Eggs

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 or margarine - 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

1. 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.
2. Saute green and red pepper and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add sauteed vegetables and corn to cream cheese; stir well and set aside.
3. Combine eggs, ground red pepper, salt and pepper; stirring until blended. Set aside.
4. 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 to 6 servings.