VELVEETA® Bacon and Cheese Brunch Bake

Ingredients

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 2 cups frozen shredded hash browns, thawed
• ½ pound fresh mushrooms, coarsley chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 12 eggs
• ¾ pound VELVEETA®, cut into 1/2-inch cubes

Step 1

Preheat your oven to 350°F. Start by cooking the bacon in a large skillet over medium heat, stirring occasionally, until it’s nice and crispy—this usually takes about 10 minutes. Use a slotted spoon to transfer the bacon to some paper towels to drain, and pour off all but 2 tablespoons of the bacon fat from the skillet.

Step 2

Add the potatoes, mushrooms, peppers, and onions to the skillet with the reserved drippings. Cook everything together for about 10 minutes, stirring now and then, until the peppers and onions are just tender but still have a bit of bite. Stir in the VELVEETA cheese until it melts and everything is combined.

Step 3

Spray a 13x9-inch baking dish with cooking spray, then spoon the cheesy veggie mixture into it. In a separate bowl, whisk the eggs and sour cream until smooth, then stir in the crispy bacon. Pour this mixture evenly over the veggies and cheese.

Step 4

Pop the dish in the oven and bake for about 40 minutes, or until the center is set and the casserole is hot all the way through. Let it cool for a few minutes before serving.