Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Frozen hash brown potatoes with onions and peppers |
| 2 slices | Turkey bacon; cut in 1-inch pieces |
| 1 \N | Carton frozen egg product; thawed or 4 eggs |
| ⅛ teaspoon | Salt |
| 2 tablespoons | Shredded reduced-fat cheddar cheese |
| 2 tablespoons | Salsa |
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@... (Ethel R Snyder) on Jul 19, 1997