Mexican Eggs

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

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