Scott's Recipe

Cheesy Bacon Brunch Casserole

Category: Casseroles

8 slices bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb fresh mushrooms, sliced
1 ea. red & green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup sour cream
3/4 lb (12oz) Velveeta, sliced thin

1. Preheat oven to 350 degrees
2. Cook bacon in skillet on medium heat until crisp, flipping occasionally. Remove bacon from skillet and drain on paper towel; reserving 2 tbsp drippings in skillet.
3. Add potatoes, mushrooms, peppers and onion to drippings; cook 10 minutes until peppers and onion are crisp-tender, stirring occasionally.
4. Spread vegetable mixture onto bottom of 13" x 9" baking dish sprayed with cooking spray.
5. Whisk eggs and sour cream until well blended; pour over vegetable mixture, top with bacon and Velveeta.
6. Bake 40 minutes or until center is set and casserole is heated through.