Velveeta Cheesy Bacon Brunch Casserole

Found on a box of Velveeta Original.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 9x13-inch casserole

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

Directions

1. Heat oven to 350°F.
2. 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.
3. 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.
4. Bake 40 minutes, or until center is set and casserole is heated through.