Cheesy Bacon Hash Brown Bake

By cindygwest

Ingredients

• 8 slices bacon, chopped
• 2 cups frozen hash browns, shredded and thawed
• 1/2 lb. fresh mushrooms, sliced
• 1 each red and green pepper, diced
• 1 small onion, chopped
• 12 eggs
• 1/3 cup sour cream
• 3/4 lb. Velveeta Cheese, thinly sliced

Preparation

Step 1

Heat oven to 350 degrees.
Cook bacon in large skillet on medium heat or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 T. drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13 x 9 baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and Velveeta.
Bake 40 minutes or until center is set and casserole is heated through.