Breakfast Casserole - Velveeta Cheesy Bacon Brunch Casserole

By chlovett10

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

Preparation

Step 1

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.