VELVEETA Cheesy Bacon Brunch Casserole

By á-2710

Ingredients

• 8 slices OSCAR MAYER Bacon, chopped
• 2 cups frozen shredded hash browns, thawed
• 1/2 lb. fresh mushrooms, sliced (optional)
• 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 Pasteurized Prepared Cheese Product, thinly sliced

Details

Servings 12
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

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. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally.

2) 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.

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