Velveeta Cheesy Bacon Brunch Casserole

Velveeta Cheesy Bacon Brunch Casserole
Velveeta Cheesy Bacon Brunch Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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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