• 3/4 to 1 pound sliced bacon
• 6 cups frozen shredded has brown potatoes
• 1 small onion, chopped
• 1 medium green pepper, chopped
• 1 jar (4.5 oz.) sliced mushrooms, drained
• 3 tablespoons butter
• 6 eggs
• 1/4 cup milk
• 3/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 2 cups (8 oz.) shredded cheddar cheese

Place bacon on a microwave-safe plate lined with paper towels.  Cover with another paper towel; microwave on high for 5-7 minutes or until crisp.  Cool; crumble and set aside.

In a 2.5 quart microwave-safe dish, combine the potatoes, onion, green pepper, mushrooms and butter.  Cover and microwave on high for 5-7 minutes or until the vegetables are tender, stirring once.

Whisk the eggs, milk, salt, basil and pepper; stir into vegetable mixture.  Cover and cook at 70% power for 4-6 minutes or until eggs are almost set, stirring every 2 minutes.

Sprinkle with cheese and bacon.  Cook, uncovered on high for 30-60 seconds or until cheese is melted.  Let stand for 5 minutes before serving.

YIELD:  6-8 servings

This recipe was tested in a 1,100-watt microwave.