4 slices bacon

1 medium green pepper, chopped

1 small onion, chopped

1 can (17 oz.) cream-style corn

1 teaspoon salt

⅛ teaspoon pepper

4 eggs, beaten

Fry bacon; set aside.  Drain all but 3 tablespoons of drippings from the skillet.  Cook and stir green pepper and onion in drippings until the onion is tender.  Add remaining ingredients.  Cook and stir until eggs are thickened throughout but still moist.  Crumble bacon; sprinkle on egg mixture.