Scrambled Eggs In Bologna Cups Recipe
Summary
Ingredients
| 4 slices bologna, about 4 inches in diameter | ||
| Eggs | 3 | |
| Half and Half | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 jar (2 1/2 ounces) sliced mushrooms, drained | ||
| Green pepper | 1 Tablespoon, finely chopped | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
1. Place each bologna slice in 6-ounce custard cup or coffee mug. Arrange cups in circle on dinner plate. Beat eggs, half-and-half, salt and pepper in 4-cup measure. Mix in mushrooms and green pepper. Microwave uncovered on medium (50%) until hot, 1 to 2 minutes.
2. Stir in shredded cheese. Divide mixture among bologna cups. Cover loosely and microwave on medium (50%) 3 minutes; rotate plate 1/2 turn. Microwave until egg mixture is almost set, 1 to 3 minutes longer. Let stand 5 minutes. (Eggs will continue to cook while standing.)
2. Stir in shredded cheese. Divide mixture among bologna cups. Cover loosely and microwave on medium (50%) 3 minutes; rotate plate 1/2 turn. Microwave until egg mixture is almost set, 1 to 3 minutes longer. Let stand 5 minutes. (Eggs will continue to cook while standing.)
Chef
