Scrambled Eggs Benedict

• 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

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

hollandaise sauce mix, bacon, eggs, milk, green peppers, salt, pepper, muffins

Taken from www.food.com/recipe/scrambled-eggs-benedict-7906 (may not work)