Corn-Muffin Scrambler

Directions

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.
7. 7
   Makes 4 servings.