Title: Mexican eggs
 Categories: Eggs, Pork, Vegetables, Mexico
      Yield: 4 Servings
 
      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