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VELVEETA® Cheesy Bacon Brunch Casserole 

Watch as Nikki makes an easy brunch casserole using VELVEETA, OSCAR MAYER bacon, and eggs for an amazing dish. This casserole is ideal for your next special weekend get together.
prep time
30 min
1 hr 10 min
12 servings

what you need

  • 8 slices OSCAR MAYER Bacon, chopped
  • 2 cups frozen shredded hash browns, thawed
  • 1/2 lb. fresh mushrooms, sliced
  • 1  each red and green pepper, chopped
  • 1 small onion, chopped
  • 12  eggs
  • 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 3/4 lb. (12 oz.) VELVEETA, thinly sliced

  • COOK bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, 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 blended; pour over vegetable mixture. Top with bacon and VELVEETA.
  • BAKE 40 min. or until center is set and casserole is heated through.

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