Gooseberry Patch's The Harvest Table (Contributed by Tina Geroge, Eldorado AR)
1 lb bacon
1 doz. eggs, beaten
1/2 c. milk
2 T margarine, divided
1/2 to 1 c. shredded Cheddar cheese
In a non-stick skillet over medium heat, cook bacon until crisp. Drain bacon on a paper towel-covered plate. Cut bacon into 1/2-inch pieces and set aside. In a bowl, beat eggs and milk until well blended. Add one tablespoon margarine to skillet; stir until melted. Add egg mixture; cook over medium heat until eggs are set, stirring occasionally to scramble. Turn off heat. Add bacon and desired amount of cheese; stir until cheese melts. Serves 10-12.