Ingredients
3/4 to 1 pound sliced bacon6 cups frozen shredded hash brown potatoes1 small onion, chopped1 medium green pepper, chopped1 jar (4-1/2 ounces) sliced mushrooms, drained3 tablespoons butter6 large eggs1/4 cup whole milk3/4 teaspoon salt1/4 teaspoon dried basil1/8 teaspoon pepper2 cups shredded cheddar cheese
Preparation
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 2-1/2-qt. 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.
