3 cups finely chopped peeled potatoes (about 3 medium)
1/4 cup chopped green pepper
3 tablespoons butter
3 tablespoons milk
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup shredded cheddar cheese
In a 2-qt. microwave-safe dish, combine the potatoes, green pepper and butter. Cover and microwave on high for 7-8 minutes or until vegetables are tender, stirring once.
In a large bowl, beat the eggs, milk and pepper; stir in ham and mushrooms. Stir into potato mixture. Cover and microwave at 70% power for 8-10 minutes or until eggs are almost set, stirring every 2 minutes.
Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes or until cheese is melted and eggs are completely set. Yield: 6 servings.
Recipe found here: Farmer’s Breakfast