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Velveeta Cheesy Bacon Brunch Casserole


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  • 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


Servings 12


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.

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