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 red bell pepper, chopped
- 1 small onion, chopped
- 12 eggs
- ¾ pound VELVEETA®, cut into 1/2-inch cubes
Why This Recipe Is So Easy To Love
Tips For Better Flavor
- Cook the bacon until it’s just crispy to keep some chewy bites in the casserole.
- Let the casserole rest for a few minutes after baking to help it set and make slicing easier.
Step 1
Preheat your oven to 350°F. Start by cooking the bacon in a large skillet over medium heat until it’s nice and crispy, about 10 minutes. Use a slotted spoon to take the bacon out and let it drain on some paper towels. Keep just 2 tablespoons of the bacon drippings in the skillet and discard the rest.
Step 2
Add the potatoes, mushrooms, peppers, and onions to those drippings, and cook everything for about 10 minutes, stirring now and then, until the peppers and onions are tender but still have a little bite. Stir in the VELVEETA until it melts and everything is combined. Transfer this mixture to a greased 13x9-inch baking dish.
Step 3
In a separate bowl, whisk together the eggs and sour cream until smooth, then fold in the crispy bacon. Pour this over the veggies in the baking dish, spreading it out evenly.
Step 4
Pop the casserole in the oven and bake for around 40 minutes, or until the center feels set and it’s warmed through. Let it cool for a few minutes before serving and enjoy!
