Camp Style Eggs And Corn - cooking recipe

Ingredients

1/2 lb. bulk pork sausage or 1/4 lb. chopped bacon or shredded ham
6 eggs, well beaten
1 (16 or 17 oz.) can cream-style corn

Preparation

Brown sausage in skillet; pour off fat.
Add corn.
Add beaten eggs to corn-sausage mixture and cook as scrambled eggs.
Makes 6 servings.
One-fourth cup of minced onions or scallions and 3 tablespoons finely chopped green peppers may be added to browning sausage for added flavor, if desired.