Scrambled Eggs And Ham
|Green pepper||1⁄2 Small, chopped to make 1/3 cup|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Diced fully cooked ham||1 Cup (16 tbs)|
|English muffins||4 , split and toasted|
In a 9-inch microwave-safe pie plate micro-cook margarine or butter, uncovered, on 100% power (high) for 40 to 60 seconds or till melted.
Stir in green pepper.
Cook, uncovered, on high for 2 to 3 minutes or till green pepper is tender.
Meanwhile, in a medium mixing bowl combine eggs, milk, and pepper with a rotary beater.
Stir egg mixture into green pepper in pie plate.
Cook, uncovered, on high for 4 to 5 minutes or till eggs are almost set, pushing cooked portions to the center after 1 1/2 minutes, then every 30 seconds.
In a 1 1/2-quart microwave-safe casserole stir together condensed soup and milk.
Stir in ham.
Fold in the cooked egg mixture.
Cook, uncovered, on high for 5 to 6 minutes or till heated through, stirring after every 2 minutes.
Serve egg-ham mixture over English muffin halves.
Sprinkle lightly with paprika.