Velveeta Cheesy Bacon Brunch Casserole

Name: Velveeta Cheesy Bacon Brunch Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 9x13-inch casserole, 12 serving(s)
Ingredients: 8 slices OSCAR MAYER Bacon, chopped; 2 cups frozen shredded hash browns, thawed; 1/2 lb fresh mushrooms, sliced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small onion, chopped; 12 eggs; 1/3 cup BREAKSTONE'S Sour Cream or 1/3 cup KNUDSEN Sour Cream; 3/4 lb Velveeta cheese, thinly sliced

Submitted by ElizabethKnicely

"Found on a box of Velveeta Original."

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Ready In:: 1hr 10mins
Ingredients:: 9
Yields:: 1 9x13-inch casserole
Serves:: 12

ingredients

8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
¹⁄₂ lb fresh mushrooms, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
12 eggs
¹⁄₃ cup BREAKSTONE'S Sour Cream or 1/3 cup KNUDSEN Sour Cream
³⁄₄ lb Velveeta cheese, thinly sliced

directions

Heat oven to 350°F.
Cook bacon in large skillet on medium heat 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and Velveeta.
Bake 40 minutes, or until center is set and casserole is heated through.