Heat a frying pan and add the chopped bacon. Over medium-high heat, cook until the bacon bits are nicely browned, and fat has been rendered and coats the bottom of the pan.
Add the corn to the bacon; cook until the corn is heated through.
Turn down the heat to low. Pour in the egg-milk mixture. Cook slowly, stirring, until partially set.
Add the fried shallots. Continue cooking, stirring all the while, until the eggs are fully set but still wet.
Off the fire, stir in the scallions.
Divide the scrambled eggs among the four toasted bread. Top with grated cheese and serve.
Updated from the recipe originally published on June 27, 2014.
Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn printed from https://casaveneracion.com/cheesy-scrambled-eggs-crispy-bacon-sweet-corn/ for personal use only. Not for republication nor distribution.