VELVEETA Cheesy Bacon Brunch Casserole
- 8 slices OSCAR MAYER Bacon, chopped
- 2 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
- 1/2 lb. fresh mushrooms, sliced
- 1 each green and red pepper, chopped Target 1 pkg For $2.99 thru 02/06
- 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 12 eggs
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
- Heat oven to 350 degrees F.
- Cook bacon in large skillet on medium heat 10 min.
- or until crisp.
- Remove bacon from skillet with slotted spoon; drain on paper towels.
- Discard all but 2 Tbsp.
- drippings from skillet.
- Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min.
- or until peppers and onions are crisp-tender, stirring occasionally.
- Stir in VELVEETA.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs and sour cream in medium bowl until blended; stir in bacon.
- Pour over vegetable mixture.
- Bake 40 min.
- or until center is set and casserole is heated through.
bacon, brown potatoes, fresh mushrooms, red pepper, onion, eggs, s
Taken from www.kraftrecipes.com/recipes/velveeta-cheesy-bacon-brunch-casserole-115361.aspx (may not work)