Bacon and egg casserole


Egg and bacon casserole cooked in the microwave. A quick breakfast or fast supper option.


1⁄4 lb bacon (cut in 1/2 inch pieces)
1⁄2 c bell pepper (green, chopped)
1 cn mushroom (sliced, 3 oz can)
6 egg (large)
1⁄2 c cheese sauce (or canned Cheddar cheese soup, undiluted)
2 T bread crumbs (fine)


  1. Place bacon in 9-inch pie plate. Cover loosely with microwave safe paper towel. Cook on high 3 minutes.
  2. 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.
  3. 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.
  4. 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.


This recipe is easy to scale down for one or two people.

4 servings
Preparation time
Cooking time
Total time
25 minutes