Velveeta Cheesy Bacon Brunch Casserole
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Found on a box of Velveeta Original.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
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
- Heat oven to 350°F.
- 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.
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RECIPE MADE WITH LOVE BY
@ElizabethKnicely
Contributor
@ElizabethKnicely
Contributor
"Found on a box of Velveeta Original."
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