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Ingredients
8 Slices bacon, chopped
2 Cups frozen shredded hash browns, thawed
1/2 Pound fresh mushrooms, sliced
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Small onion, chopped
12 Eggs
1/3 Cup sour cream
12 Ounces Velveeta cheese, thinly sliced
Instructions
Pre-heat oven to 350�F.
Cook bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablespoons 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 13" x 9" baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and Velveeta.
Bake for 40 minutes or until center is set and casserole is heated through.