Bacon and egg casserole(microwave)

 
                     Bacon and Egg Casserole(Microwave)
 
 Recipe By     : magazine clipping
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.