For the indecisive breakfast lover. This is too much filling to make an omelet with so I just piled it high and called it LOADED. A delicious breakfast, no doubt.
In advance, cook bacon until crispy and chop. (Also a great use for leftover bacon).
Cut the kernels off the ear of corn. Stir together with onion and peppers. Add to a large skillet with olive oil over medium-high heat. Cook for 3-4 minutes until veggies soften.
Right at the end of cooking, add chopped bacon and tomatoes. Stir together and set aside.
For eggs, add butter to a medium skillet (non stick works well) over medium heat. Once butter is melted, add scrambled eggs. Let sit for 30 seconds so the eggs start to set, then start stirring vigorously and turn heat down to low. Cook until eggs are just barely set and still have some liquid egg on them, maybe 60-90 seconds.
When eggs are mostly cooked, add cheese and fold together. Remove from heat and the residual heat will finish cooking eggs and melt cheese.
Transfer eggs to a serving dish and make a moat in the center of the eggs. Pile in the fillings. Then top with fresh chives and season with salt and pepper. Serve immediately.