2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
8 eggs
1/4 c. milk
1 tsp. seasoned salt
1/2 tsp. crushed basil
1/4 tsp. seasoned pepper
1 (3 oz.) pkg. cream cheese, cubed
1 medium tomato, chopped
2-5 slices bacon, cooked and crumbled

In large skillet over medium heat, cook onion and green pepper in butter until tender. Mix eggs, milk, and seasonings and pour over onions and green pepper. Add cheese and tomato. Gently push pancake turner completely across bottom and sides of skillet, forming large soft curds (scramble). Cook until eggs are thickened throughout, but still moist. Sprinkle with bacon. Serves 4.