Cheesy Bacon Brunch Casserole

• 8 slices bacon, cut into 1-inch pieces
• 2 cups refrigerated shredded hash browns
• 1/2 lb. (225 g) fresh mushrooms, sliced
• 1 each green and red pepper, chopped
• 1 small onion, chopped
• 12 eggs
• 1/3 cup sour cream
• 340 g Velveeta Process Cheese Product, cut into 1/2-inch cubes

1. Heat oven to 350 degrees F.
2. Cook and stir 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 hash browns, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min.
8. or until peppers and onions are softened, 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 centre is set and casserole is heated through.

bacon, browns, fresh mushrooms, red pepper, onion, eggs, sour cream

Taken from www.kraftrecipes.com/recipes/cheesy-bacon-brunch-casserole-180660.aspx (may not work)