| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 8 slices Bacon chopped
- 2 cups Shredded Hash Brown Potatoes thawed
- 1/2 pound Mushrooms sliced
- 1 Green Pepper chopped
- 1 Red Pepper chopped
- 1 small Onion chopped
- 3 4 oz. VELVEETA® Mini Blocks cut into 1/2-inch cubes,
- 12 Eggs
- 1/3 cup Sour Cream
Ingredients
|
Instructions
- Heat oven to 350ºF.
- 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.
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