Ingredients

The following ingredients have 12 Servings
  • 8 slices OSCAR MAYER Bacon, chopped
  • 2 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
  • 1/2 lb. fresh mushrooms, sliced
  • 1 each green and red pepper, chopped
  • 1 small onion, chopped
  • 3 (4 oz. each) VELVEETA Fresh Packs, cut into 1/2-inch cubes
  • 12 eggs
  • 1/3 cup sour cream

Instruction

  • 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.