1 (3 oz.) pkg. cream cheese, softened
5 eggs, divided
1/4 c. milk
1/2 tsp. pepper
1/2 tsp. salt
2 Tbsp. chives
1 Tbsp. butter or margarine
1/2 c. shredded Monterey Jack cheese
3 slices bacon, cooked and crumbled
In a large bowl, beat cream cheese until smooth. Add two eggs, beat
until smooth. Add remaining three eggs, milk, salt and pepper. Heat
until blended. Stir in chives. Melt butter in a large nonstick pan.
Add egg mixture and cook over medium-low heat until eggs begin to
firm. Using a spatula, fold in cheese and bacon. Continue to cook
until cheese melt and eggs firm. Stir with spatula occasionally.
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