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

1. Heat oven to 350 degrees F.
2. Cook bacon in large skillet on medium heat 10 min.
3. or until crisp.
4. Remove bacon from skillet with slotted spoon; drain on paper towels.
5. Discard all but 2 Tbsp.
6. drippings from skillet.
7. Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min.
8. or until peppers and onions are crisp-tender, stirring occasionally.
9. Stir in VELVEETA.
10. Spoon into 13x9-inch baking dish sprayed with cooking spray.
11. Whisk eggs and sour cream in medium bowl until blended; stir in bacon.
12. Pour over vegetable mixture.
13. Bake 40 min.
14. 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)