Bacon and Egg Casserole (Microwave)

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

  1. 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.

  2. 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.

  3. 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.

B-man :wink:

About time you posted some of your great microwave recipes. Keep 'em coming. It is still in the 90’s in Mississippi and the microwave is still one of our best friends.

Keep up the good work!

Hi Pat!

I was thinking about you with this post! I’ll take some of that 90’s heat! In fact, I’ll take all of it… :lol:! I have not forgot my promise of round 2. They’ll be on the way shortly. Have a good one … and have a nice ice cold ??? for B-man! :lol:

B-man :wink: :wink: :wink: