Breakfast Casserole - Velveeta Cheesy Bacon Brunch Casserole

Breakfast Casserole - Velveeta Cheesy Bacon Brunch Casserole
Breakfast Casserole - Velveeta Cheesy Bacon Brunch Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 8

    slices Oscar Mayer bacon, chopped

  • 2

    cups frozen shredded hash browns, thawed

  • 1/2

    lb. fresh mushrooms, sliced

  • 1 each

    red and green pepper, chopped

  • 1

    small onion, chopped

  • 12

    eggs

  • 1/3

    cup Breakstone's or Knudsen Sour Cream

  • 3/4

    lb. (12 oz.) Velveeta Cheese, thinly sliced

Directions

Cook bacon in large skillet on medium heat 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablesoons of drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppoers and onions are crisp-tender, stirring occasisonally. 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. Refrigerate up to 24 hours. Heat oven to 350 degrees. Bake 40 minutes or until center is set.

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