Prep 20 mins
Cook 1 hr
This is a great breakfast casserole for large groups. I got this from a sweet lady and her cookbook, Betty "Winks" at Cooking. She did cooking demos at a local department store I worked at in Little Rock, AR. I have made it several times and there is never any left. Great for holidays and deer camp. Goes great with hash browns and biscuits! You can also substitute a can of Rotel tomatoes for the stewed tomatoes and bell pepper.
- 1 dozen egg, beaten
- 1 bell pepper, diced
- 1 (16 ounce) can stewed tomatoes, drained
- 1⁄2 lb bacon, fried & crumbled
- 1⁄4 cup butter, melted
- 1 lb Velveeta cheese, cubed
- 1 cup sour cream
- Preheat oven to 350.
- Mix together all ingredeints.
- Put in a Pam coated 9x13 baking dish.
- Bake 45 minutes to 1 hour.
I made this Christmas morning for breakfast and it was a huge hit. Now I am asked to make it for dinners. It's not just for breakfast anymore!
This was a great tasting casserole. I used a 10 oz can of rotel and some salsa. I also omitted the butter. Thanks for a great recipe.
We had some friends up for the weekend and this was a great Saturday morning breakfast. I used Rotel and sausage that I cooked and crumbled instead of the bacon and attempted to make it somewhat healthier by using Light Velveta, lowfat sour cream and "heartsmart" butter. It still tasted great. And we had enough leftovers for Sunday.