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VELVEETA® Cheesy Bacon Brunch Casserole
VELVEETA® Cheesy Bacon Brunch Casserole
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Prep Time:
30 minutes
Total Time:
70 minutes
Indulgent brunch casserole with bacon, eggs, hash browns, and creamy VELVEETA cheese.
Ingredients:
  • 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
  • 2 cups frozen shredded hash browns, thawed
  • 0.5 pound fresh mushrooms, coarsley chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 12 eggs
  • 0.33333334326744 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 0.75 pound VELVEETA®, cut into 1/2-inch cubes
Instructions:
  • Preheat oven to 350°F.
  • Crisp the bacon in a large skillet over medium heat for 10 minutes. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep 2 tablespoons of drippings in the skillet and discard the rest.
  • Combine the potatoes, mushrooms, peppers and onions in the skillet with the reserved drippings and cook for 10 minutes or until the peppers and onions are crisp-tender, stirring occasionally. Add VELVEETA, then transfer the mixture to a 13x9-inch baking dish that has been sprayed with cooking spray.
  • Combine eggs and sour cream in a medium bowl until smooth; fold in crispy bacon. Pour the mixture over the vegetables.
  • Bake for 40 minutes, or until the center is firm and the casserole is hot throughout.

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