Cheesy Bacon Brunch Casserole

• 8 slice Bacon, chopped
• 2 cup Frozen shredded hash browns, thawed
• 1 lb fresh mushrooms, sliced
• 1 each red and green peppers, chopped
• 1 small onion
• 12 eggs
• 1 cup sour cream
• 3/4 lb velvet a cheese, thinly sliced

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet to drain on paper towels, reserving 2 Tbsp of drippings in skillet.
3. Add potatoes, mushrooms, peppers and onions to skillet
4. Cook for around 10 minutes on medium heat or until peppers and onions are crisp-tender, stirring occasionally
5. Spread vegetable mixture onto bottom of 13x9" baking dish spayed with cooking oil
6. Whisk eggs and sour cream until well blended
7. Pour over vegetables
8. Top with bacon and velveeta
9. Refrigerate up to 24 hours
10. Preheat oven to 350'F
11. Bake 40 minutes or until center is set

bacon, hash browns, fresh mushrooms, red, onion, eggs, sour cream, velvet a cheese

Taken from cookpad.com/us/recipes/344738-cheesy-bacon-brunch-casserole (may not work)