• 1/2 lb. bacon, fried and crumbled (save the bacon drippings)
• 3 cups frozen hashbrowns, partially thawed
• 1/2 cup chopped green or red bell pepper
• 1 cup shredded cheddar cheese, divided
• 4 eggs
• 1/4 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper

Preparation -
Lightly brown the hash browns and chopped bell pepper in the bacon drippings. Spray a 2 quart microwave-safe casserole dish with non-stick cooking spray. Place the hash brown/chopped pepper mixture in the prepared casserole dish. Sprinkle with 1/2 cup shredded cheddar cheese and about half of the crumbled bacon. Whisk the egg, milk, salt and pepper together in a bowl. Pour the mixture over the other ingredients in the casserole. Sprinkle with the remaining shredded cheese and crumbled bacon. Cover with waxed paper and microwave on full power for 3-1/2 to 4 minutes or until the eggs are nearly set. (If your microwave oven does not have a turntable, rotate the dish one half turn after the first 2 minutes.) Let stand for 2 to 3 minutes before serving. Makes about 6 servings.