VELVEETA Cheesy Bacon Brunch Casserole
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 30 min
- Cook
- 40 min
Ingredients
- 8 slices Oscar Mayer bacon, chopped
- 2 cups frozen shredded hash browns, thawed
- 1/2 lb. fresh mushrooms, sliced
- 1 each green and red pepper, chopped
- 1 small onion, chopped
- 12 eggs
- 1/3 cup Breakstone’s or Knudsen sour cream
- 3/4 lb. (12 oz.) Velveeta, cut into 1/2-inch cubes
Steps
- Heat oven to 350°F.
- Cook bacon in a large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in Velveeta. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
- Bake 40 min. or until center is set and casserole is heated through.
Notes
Kraft Kitchens tips: Casserole can be assembled ahead of time and refrigerated up to 24 hours before baking (increase baking time as needed). Substitute 1 pkg. (8 oz.) Kraft Shredded Cheddar Cheese for the cubed Velveeta.
An earlier printout of this same recipe (kraft2__ScanG_25-1.jpg, dated 1/19/13) had a handwritten note confirming the substitute: “1 pkg. (8oz) Shredded Cheddar Cheese for cubed Velveeta.” That duplicate source page was not made into a separate file.