Bacon and Egg Casserole (Microwave)
1/4 pound bacon – cut in 1 1/2" pieces
1/2 cup chopped green bell pepper
3 ounces can sliced mushrooms – drained
6 large eggs
1/2 cup canned cheddar-cheese soup – undiluted
2 tablespoons fine dry breadcrumbs
Place bacon in 9-inch pie plate. Cover loosely with microwave safe paper towel. Cook on high 3 minutes. Drain off fat, reserving 1 tablespoon in a small custard cup; set aside. Stir pepper and mushrooms into bacon; cover; cook on high 2 minutes.
In small bowl, beat eggs with 3 tablespoons water. Pour over bacon
mixture. Cook, uncovered , on High 2 minutes. Stir; cook 1 minute longer, or
until just set.
In small bowl, blend soup with 2 tablespoons water; pour over eggs. Add bread crumbs to reserved bacon fat; sprinkle over soup on eggs. Cook on high 30 seconds.