- 1/4 cup chopped green pepper
- 1 tablespoon butter or margarine
- 6 eggs, lightly beaten
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 6 bacon strips, cooked and crumbled
- 1/2 cup milk
- In a skillet, saute green pepper in butter until tender. Combine eggs, 1/2 cup soup, salt and pepper. Add to skillet; cook and stir gently until the eggs are set. Stir in bacon. For sauce, heat milk and remaining soup; stir until smooth. Serve over eggs.