Velveeta Cheesy Bacon Brunch Casserole
Haven't actually made this one yet, but saw it and wanted to make sure it was in my Just a Pinch recipe box since it looked so good! (Maybe breakfast for dinner?)
- 8 slice
- oscar mayer bacon
- 2 c
- frozen shredded hash browns, thawed
- 1/2 c
- fresh mushrooms, sliced
- 1 EACH
- red and green pepper
- small onion, chopped
- 1/3 c
- breakstone's or knudsen sour cream
- 3/4 lb
- (12 oz.) velveeta, cut into 1/2 in. cubes
- (or substitute one bag kraft shredded cheddar cheese for the velveeta)
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.
KRAFT KITCHEN TIPS: SIZE WISE Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings.
MAKE AHEAD: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.