Bacon and Egg Casserole(Microwave)
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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.
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.
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