BACON AND HOMINY SCRAMBLE

• 1⁄4 pound bacon
• 20 ounce hominy, yellow
• 6 eggs
• 1⁄2 teaspoon salt
• 1 dash black pepper

Cook the bacon in the Dutch oven until crisp. Remove bacon and drain all but 2 tablespoons of the bacon grease. Drain the hominy and add to the bacon drippings. Fry over medium heat until hominy is lightly brown. Beat together eggs, salt and black pepper. Add to the hominy and cook, stirring frequently, until eggs are done. Crumble bacon over the top of the eggs and serve. Shredded cheese may be melted over the top.

Charcoal Hints:
Use a 10" Dutch oven with heat only on the bottom.