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. 1 Heat oven to 350 degrees F.
2. 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. 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. 4 Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
5. 5 Bake 40 min. or until center is set and casserole is heated through.

Nutrition per serving