VELVEETA® Cheesy Bacon Brunch Casserole
Description
Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.
Ingredients
•
8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
•
2 cups frozen shredded hash browns, thawed
•
1/2 pound fresh mushrooms, coarsley chopped
•
1 green bell pepper, chopped
•
1 red bell pepper, chopped
•
1 small onion, chopped
•
12 eggs
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1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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3/4 pound VELVEETA®, cut into 1/2-inch cubes
Directions
1
Heat oven to 350 degrees F.
2
Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
3
Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4
Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
5
Bake 40 min. or until center is set and casserole is heated through.