Corn-Muffin Scrambler

1. 1

   In medium skillet, over medium heat, lightly brown Canadian bacon on both sides.

2. 2

   Roll each bacon slice into cornucopia shape; set aside.

3. 3

   In small bowl, combine eggs, cream cheese and 1/8 teaspoon salt.

4. 4

   In clean skillet, over medium heat, melt butter. Add egg mixture and cook 3 minutes, stirring occasionally, until set.

5. 5

   On each corn cake, place 2 tomato slices; cover with scrambled egg, dividing evenly.

6. 6

   Top each with bacon slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.