Cheesy Bacon Brunch Casserole

By cindygwest

Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.

Ingredients

• 8 slices OSCAR MAYER Bacon (cut into 1-inch pieces)
• 2 cups hash browns (frozen shredded, thawed)
• ½ pound fresh mushrooms (coarsley chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 1 small onion (chopped)
• 12 eggs 12 eggs
• ⅓ cup KNUDSEN Sour Cream (or BREAK STO NE'S)
• ¾ pound VELVEETA® (cut into 1/2-inch cubes)

Details

Servings 12
Preparation time 30mins
Cooking time 70mins

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.