VELVEETA® Cheesy Bacon Brunch Casserole

Name: VELVEETA® Cheesy Bacon Brunch Casserole
Total time: 70
Yield: 12
Ingredients: 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces; 2 cups frozen shredded hash browns, thawed; ½ pound fresh mushrooms, coarsley chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 small onion, chopped; 12 eggs; ⅓ cup BREAKSTONE'S or KNUDSEN Sour Cream; ¾ pound VELVEETA®, cut into 1/2-inch cubes

Recipe by VELVEETA Cheese from allrecipes.com

Breakfast 1 Hr. 10 Mins.

Ingredients

12 servings

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8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
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2 cups frozen shredded hash browns, thawed
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½ pound fresh mushrooms, coarsley chopped
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1 green bell pepper, chopped
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1 red bell pepper, chopped

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1 small onion, chopped
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12 eggs
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⅓ cup BREAKSTONE'S or KNUDSEN Sour Cream
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¾ pound VELVEETA®, cut into 1/2-inch cubes

Instructions

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