Velveeta Cheesy Bacon Brunch Casserole

• 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

1. Heat oven to 350u0b0F.
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.

bacon, hash browns, fresh mushrooms, red bell pepper, green bell pepper, onion, eggs, cream, velveeta cheese

Taken from www.food.com/recipe/velveeta-cheesy-bacon-brunch-casserole-504702 (may not work)