Mexican Eggs

2 ts Butter

1/2 c Mushrooms; sliced

1/4 c Green pepper; chopped

1 cn Tomatoes; chopped & drained

- (14 oz can) 6 Bacon slices; cooked &

- crumbled 4 Eggs

Salt & pepper to taste Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. Bake uncovered, at 350F (180C) for about 20 minutes until eggs are set Source: Money`s Mushroom bag