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.)