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Cheesy Bacon Brunch Casserole
Ingredients
- 8 slices OSCAR MAYER Bacon, chopped
- 2 cups frozen shredded has browns, thawed
- 1/2 lb. fresh mushrooms, sliced
- 1 each red & 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
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Directions
- Heat oven to 350.
- 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 & onions to drippings; cook 10 min. or until peppers & onions are crisp-tender, stirring occasionally.
- Spread vegetable mixture onto bottom of 13x9 in. baking dish sprayed with cooking spray.
- Whisk eggs & sour cream until well blended; pour over vegetable mixture.
- Top with bacon & VELVEETA.
- Bake 40 min. or until center is set & casserole is heated through.
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