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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