4 eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1 1/2 c. shredded peeled potatoes
1 c. shredded Mozzarella cheese
4 slices bacon, cooked and crumbled
1/2 c. sliced green onions
1 tbsp. all-purpose flour

In large bowl, beat eggs until foamy. Gradually stir in soup and milk. Stir in potatoes, cheese, bacon, green onions and flour. Pour into greased 9-inch microwave safe pie plate. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotate plate 3 times during cooking. Let stand 10 minutes. Yield: 6 servings.