Rating: 3.75 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.

Recipe Summary test

prep:
30 mins
additional:
40 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Cook and stir bacon in 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.

Size-Wise:

Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings.

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.

Make Ahead:

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.

Nutrition Facts

215 calories; protein 13g; carbohydrates 10.4g; fat 15.2g; cholesterol 215.2mg; sodium 555.1mg. Full Nutrition
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