VELVEETA® Cheesy Bacon Brunch Casserole

By Tom421

Ingredients

• 8 slices 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
• 1/3 cup sour Cream
• 3/4 pound VELVEETA®, cut into 1/2-inch cubes

Preparation

Step 1

Heat oven to 350 degrees F.

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.

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.

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

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