Velveeta Cheesy Bacon Brunch Casserole

By McLean

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®, cut into 1/2 inch cubes

Preparation

Step 1

HEAT oven to 350ºF.

COOK 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.

Add potatoes, mushrooms, peppers and onions to drippings; 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.

Whisk eggs and sour cream until well blended; stir in bacon. Pour over vegetable mixture.

BAKE 40 min. or until center is set and casserole is heated through.