Menu Enter a recipe name, ingredient, keyword...

Velveeta Cheesy Bacon Brunch Casserole

By

Google Ads
Rate this recipe 5/5 (1 Votes)

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®, thinly sliced

Details

Servings 12

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

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.

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

Make Ahead - 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.

You'll also love

Review this recipe

Texas Size Breakfast Sandwich with Bacon, Egg, Ham, and Cheese Chicken Thighs with bacon and sweet potatoes