Velveeta Cheesey Bacon-Hashbrown Casserole

Velveeta Cheesey Bacon-Hashbrown Casserole

8 slices Oscar Meyer Bacon, chopped

2 cups frozen shredded hashbrowns, thawed

1/2 lb fresh mushrooms, sliced (I won't be using mushrooms)

1 each red and green pepper, chopped

1 small onion, chopped
12 eggs

1/3 cup sour cream

3/4 lb (12 oz) VELVEETA Pasteurized Prepared Cheese Product, thinly sliced

HEAT oven to 350F.

COOK bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp drippins in skillet. Drain bacon on paper towels. Meanwhile, add potations, mushrooms, peppers and onions to drippings; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally.

SPREAD vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and VELVEETA.

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

snagged from Brookshire Brothers salepaper.

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