VELVEETA Sauce Bacon Brunch Casserole

• 4 slices OSCAR MAYER Bacon, chopped
• 1 cup ORE-IDA Shredded Hash Brown Potatoes, thawed
• 1/4 lb. sliced fresh mushrooms
• 1 red pepper, chopped
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 6 eggs, beaten
• 1 pouch (4 oz.) VELVEETA Cheese Sauce Original
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 350 degrees F.
2. Cook and stir bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 2 Tbsp.
5. drippings from skillet.
6. Add hash browns, mushrooms, peppers and onions to reserved drippings; cook 10 min.
7. or until peppers and onions are crisp-tender, stirring occasionally.
8. Spread vegetable mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with eggs, then bacon.
9. Mix cheese sauce and sour cream until blended; spoon over ingredients in dish.
10. Bake 30 min.
11. or until center is set and casserole is heated through.

bacon, brown potatoes, mushrooms, red pepper, onion, eggs, velveeta cheese sauce original, s

Taken from www.kraftrecipes.com/recipes/velveeta-sauce-bacon-brunch-casserole-183846.aspx (may not work)