Breakfast/brunch

VELVEETA Cheesy Bacon Brunch Casserole

video by: kraft

What were you thinking, inviting people over for brunch? This. Hash browns, eggs, bacon, peppers and mushrooms in a creamy sauce is a deliciously easy way to please a crowd.

time

prep:

30 min

total:

1 hr 10 min

servings

total:

12 servings

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What You Need

slices OSCAR MAYER Bacon, chopped

cups frozen shredded hash browns, thawed

1/2

lb. fresh mushrooms, sliced

each red and green pepper, chopped

small onion, chopped

eggs

1/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4

lb. (12 oz.) VELVEETA®, thinly sliced

Make It

HEAT oven to 350ºF.

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 well blended; pour over vegetable mixture. Top with bacon and VELVEETA.

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

Kraft Kitchens 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.

Substitute

Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.