VELVEETA Cheesy Bacon Brunch Casserole
Ingredients
8 slices bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb fresh mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup sour cream
12 oz VELVEETA, thinly sliced
Instructions
Preheat oven to 350 F. Cook bacon in large skillet on medium heat for 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Add hash browns, mushrooms, peppers and onions to drippings, cook for 10 minutes or until peppers and onions are crisp-tender, stirring occasionally. Spread vegetable mixture onto bottom of greased 13 x 9 inch baking dish. Whisk eggs and sour cream until well blended. Pour over vegetable mixture. Top with bacon and VELVEETA. Bake for 40 minutes or until center is set and casserole is heated through. Makes 12 servings.