Scrambled Eggs Benedict

Ingredients

• 1 (1 1/4 ounce) packet hollandaise sauce mix

• 8 slices Canadian bacon, thin slices
• 4 large eggs
• 1/4 cup milk
• 2 tablespoons green peppers, chopped (optional)
• 1/8 teaspoon salt
• 1 dash pepper
• 2 English muffins, split

Directions

1. 1

   Mix sauce as directed on package in 2-cup glass measure.

2. 2

   Microwave uncovered on high (100%), 1 minute; stir.

3. 3

   Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

4. 4

   Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.

5. 5

   Beat eggs in 1-quart casserole.

6. 6

   Beat in milk, green pepper, salt and pepper.

7. 7

   Cover and microwave on high (100%) 2 minutes; stir.

8. 8

   Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.

9. 9

   Place muffins, cut sides up on serving plate.

10. 10

    Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs.

11. 11

    Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.