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
Recipe taken from http://www.webrecipes.info

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.

Recipe Source: http://www.webrecipes.info


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