Cut bacon, crosswise, into thin strips.
Place bacon in 3-qt. glass casserole.
Cover and microwave at high setting 6 minutes, or until crisp, stirring after 3 minutes.
Remove bacon and drain on paper towels.
Pour off all but 2 tblsp. bacon drippings.
Add green pepper to drippings.
Microwave at high setting 4 minutes, stirring after 2 minutes.
Beat eggs in bowl with rotary beater.
Blend in chicken soup and pepper.
Stir egg mixture into green pepper.
Microwave at high setting 6 minutes, stirring after every minute.
(Eggs should be soft and moist at the end of cooking time.) Let stand on wooden board or heatproof surface 2 minutes.
Sprinkle with bacon before serving.