To be honest, we can't think of too many things a cheesy VELVEETA sauce wouldn't taste great with—and this bacon brunch casserole isn't one of them!
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, chopped
1 cup ORE-IDA Shredded Hash Brown Potatoes, thawed
1/4 lb. sliced fresh mushrooms
1 red pepper, chopped
1 small onion, chopped
6 egg s, beaten
1 pouch (4 oz.) VELVEETA Cheese Sauce Original
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oven to 350ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add hash browns, mushrooms, peppers and onions to reserved drippings; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with eggs, then bacon. Mix cheese sauce and sour cream until blended; spoon over ingredients in dish.
Bake 30 min. or until center is set and casserole is heated through.
Keeping It Safe
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.