This is a quick and easy recipe is ideal for large brunches so you don't have to slave over the stove making scrambled eggs for everyone.
1/4 C. chopped green pepper 2 Tbs. butter or margarine 6 beaten eggs 1 8 oz. jar cheese spread 2 Tbs. milk 2 Tbs. chopped pimiento Pepper to taste, 3/4 C. soft bread crumbs 1 Tbs. butter or margarine, melted
In a skillet, cook pepper in the 2 Tbs. butter until it is tender. Add eggs and scramble just until set. Pour into a 1-quart casserole, set aside. In a small bowl, stir together cheese spread and milk. Stir in pimiento and pepper. Pour mixture over the scrambled eggs. Combine bread crumbs and 1 Tbs. melted margarine: pour over egg mixture. Bake uncovered at 350 degrees for 20 minutes or until heated through. Yield: 4 servings