1 pint reduced fat cream cheese
2 cups mayonnaise
4 slices bacon
1 (8 ounce) can tomato juice
2 tablespoons hot pepper sauce
2 eggs, beaten
1 (12 ounce) package frozen mixed vegetables
Peel bacon slices and cut into thin strips. Place bacon strips on a large plate. Spread mayonnaise over pork thigh or a lean-belly side. Spread bacon strips on top of others. Spread mayonnaise over each strip of bacon. Form the mixture into meat and vegetable shapes.
Heat skillet over medium heat. Stir mayonnaise, cheese, bacon and tomato juice together. Sprinkle with hot pepper sauce.
Bring a large pot of water to a boil. Add the eggs and vegetables. Bring to a boil. Cook, stirring slightly, until eggs are heated through, about 10 minutes. Serve immediately.