Microwave Bacon and Egg Casserole
Serving Size : 4 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
