VELVEETA(R) Cheesy Bacon Brunch Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Hash browns, mushrooms, bell pepper, and onions are topped with a mixture of eggs and sour cream, and with sliced creamy VELVEETA cheese and chopped bacon, then baked for a crowd-pleasing breakfast casserole. Ingredients:
8 slices oscar mayer bacon, chopped |
2 cups frozen shredded hash browns, thawed |
1/2 pound fresh mushrooms, sliced |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 small onion, chopped |
12 eggs |
1/3 cup breakstone's or knudsen sour cream |
3/4 pound velveeta®, thinly sliced |
Directions:
1. Heat oven to 350 degrees F.
2. Cool bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally.
3. Spread vegetable mixture onto bottom of 13x9inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and VELVEETA.
4. Bake 40 min. or until center is set and casserole is heated through.
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