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09-01-2004, 01:08 AM
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BACON & EGG CASSEROLE (microwave)
BACON & 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 Tbs. 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. (from Kathy K.) 
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