Velveeta Cheesy Bacon Brunch Casserole - cooking recipe

Ingredients

8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb fresh mushrooms, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S Sour Cream or 1/3 cup KNUDSEN Sour Cream
3/4 lb Velveeta cheese, thinly sliced

Preparation

Heat oven to 350\u00b0F.
Cook bacon in large skillet on medium heat 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and Velveeta.
Bake 40 minutes, or until center is set and casserole is heated through.