|Bacon drippings||2 Tablespoon|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 can)|
|Grated sharp cheddar cheese||1⁄4 Cup (4 tbs)|
Place bacon in a 1 1/2-quart casserole.
Cover with paper towel.
Microwave at HIGH 3 to 4 minutes.
Remove bacon and crumble.
Leave 2 tablespoons bacon drippings in the casserole.
Stir in green pepper.
Cover with waxed paper.
Microwave at HIGH 1 to 1 1/2 minutes.
Beat eggs, salt, and pepper well.
Stir in water and soup.
Pour egg mixture over green pepper.
Cover with plastic wrap.
Microwave at HIGH 4 to 5 minutes.
Stir lightly at 1 minute intervals.
While still slightly moist, stir in crumbled bacon and cheese.
Microwave at HIGH 1 minute.
Let stand, covered, 1 minute before serving.