Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.
Ingredients
- 8 slices OSCAR MAYER Bacon , cut into 1-inch pieces
- 2 cups frozen shredded hash browns , thawed
- 0.5 pounds fresh mushrooms , coarsley chopped
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 1 small onion , chopped
- 12 eggs
- 0.33 cups BREAKSTONE'S or KNUDSEN Sour Cream
- 0.75 pounds VELVEETA® , cut into 1/2-inch cubes
Instructions
-
1
Heat oven to 350 degrees F.
-
2
Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
-
3
Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
-
4
Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
-
5
Bake 40 min. or until center is set and casserole is heated through.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cucumber-Carrot Salad
Cool and refreshing Asian salad. Very simple!
Gluten-Free White Bread for Bread Machines
This basic white bread recipe with rice flour has no gluten. It's easily made in your bread machine. Xanthan gum and the gluten-free flours are usually easy to find in your local health food store.
Egg, Spinach, and Mushroom Slow Cooker Casserole
A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.