Scrambled Eggs Benedict - cooking recipe

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

Preparation

Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%), 1 minute; stir.
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.
Beat eggs in 1-quart casserole.
Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir.
Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate.
Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs.
Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.