| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Eggs, Potatoes |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Frozen hash brown potatoes with onions and peppers |
| 2 |
sl |
Turkey bacon; cut in 1-inch pieces |
| 1 |
|
Carton frozen egg product; thawed or 4 eggs |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Shredded reduced-fat cheddar cheese |
| 2 |
tb |
Salsa |
INSTRUCTIONS
In a 1-quart microwave-safe casserole mix potatoes and bacon. Cover and
cook on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Beat eggs and salt; add to potatoes. Cook uncovered on high for 1 to 3
minutes or till almost set, pushing cooked egg to center after 1 minute,
then every 15 seconds. Top with cheese; let stand 1 minute. Serve with
salsa. Serves 2.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,
1997
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