VELVEETA® Cheesy Bacon Brunch Casserole

Bacon, eggs and hash browns topped with melty VELVEETA—it's everything you want for brunch in one delicious casserole.

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8 slices OSCAR MAYER Bacon , chopped

2 cups ORE-IDA Shredded Hash Brown Potatoes , thawed

1/2 lb. fresh mushroom s, sliced

1 <u>each</u> green and red pepper , chopped

1 small onion , chopped

12 egg s

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4 lb. (12 oz.) VELVEETA , cut into 1/2-inch cubes

1. 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.

2. 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.

3. Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.

4. Bake 40 min. or until center is set and casserole is heated through.

VELVEETA® Cheesy Bacon Brunch Casserole

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