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Recipe info
Category: Breakfast
Recipe: Bacon and Egg Casserole
Rating: 0.00
Contributor: n/a

Bacon and Egg Casserole

1/4 pound bacon, cut in 1-1/2 inch pieces
1/2 cup green bell pepper, chopped
3 ounces can sliced mushrooms, drained
6 large eggs
1/2 cup canned Cheddar-Cheese soup, undiluted
2 tablespoons fine dry breadcrumbs

Place the bacon in a 9-inch pie plate. Cover loosely with paper towel.
Cook on High for 3 minutes. Drain off excess fat, reserving 1-tablespoon
in a small custard cup; set aside. Stir the pepper and mushrooms into the
bacon; cover; cook on High for 2 minutes. In a small bowl, beat the eggs
with 3-tablespoons water. Pour over the bacon mixture. Cook, uncovered,
on High 2 minutes. Stir; cook 1 minute longer, or until just set. In a small bowl,
blend soup with 2-tablespoons water; pour over eggs. Add the bread crumbs
to reserved bacon fat; sprinkle over soup on eggs. Cook on High 30 seconds.

Recipe provided courtesy of recipe-lovers.com

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