Monday, March 2, 2009

Microwave Breakfast Casserole

6 slices bacon, cut in half
2 cups frozen hashbrown potatoes (cubes)
6 large eggs, lightly beaten
¼ cup milk
½ tsp. salt
⅛ tsp. pepper
2 cups shredded cheddar cheese mix

Place bacon in a 9-inch pie-plate; cover with paper towels. Microwave on high for 3 – 4 minutes, or until crisp; remove bacon, reserving drippings in pie-plate. Crumble bacon, and set aside.

Spread potatoes in pie-plate; microwave, uncovered on high for 6 –7 minutes.

Combine eggs, milk, salt, and pepper; pour over potato mixture. Cover with saran wrap; microwave on high 6 – 7 minutes, giving dish a quarter turn after 3 minutes.

Sprinkle with cheddar cheese and crumbled bacon and microwave on high for 1 – 2 minutes, or until cheese is melted.

Let stand 5 minutes; then cut into wedges.

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