Scrambled Eggs Benedict

1 pk Hollandaise Sauce Mix * 2 tb Chopped Green Peppers (Opt.)
8 ea Thin Slices Canadian Bacon 1/8 ts Salt
4 ea Large Eggs 1 ea Dash Pepper
1/4 c Milk 2 ea English Muffins, Split
4 servings
* Sauce packet should weigh 1 1/4 ounces.
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Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.
Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.
NOTE: