Bacon and egg casserole
Egg and bacon casserole cooked in the microwave. A quick breakfast or fast supper option.
Ingredients
1⁄4 pound bacon (cut in 1/2 inch pieces)
1⁄2 cup bell pepper (green, chopped)
1 can mushroom (sliced, 3 oz can)
6 egg (large)
1⁄2 cup cheese sauce (or canned Cheddar cheese soup, undiluted)
2 tablespoons bread crumbs (fine)
Instructions
- 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 and 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.
Yield
4 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
This recipe is easy to scale down for one or two people.
Source
easy, eggs, meat, microwave oven
breakfast, brunch, light meal
American food recipes
Food in U.S.A.
Food in U.S.A.