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Recipe CATEGORY 112
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| ID | 112 |
| TITLE | Bacon and Egg Casserole(Microwave) |
| CATEGORY | Miscellaneous |
| SUBCATEGORY | Microwave |
| DESCRIPTION | 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|1. 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. 2. 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. 3. 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. |
| VOTE | 46 |
| RATE |
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