• 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