- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Servings: 12
- 8 slices bacon, chopped
- 2 cups frozen shredded hash browns, thawed
- 1/2 lb. fresh mushrooms, sliced
- 1 *each* red and green pepper, chopped
- 1 small onion, chopped
- 12 eggs
- 1/3 cup sour cream
- 3/4 lb. (12 oz) Velveeta, thinly sliced
DirectionsHeat oven to 350 degrees.
Cook bacon in large skillet on medium heat for 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile add potatoes, mushrooms, peppers, and onions to drippings. Cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended, pour over vegetable mixture. Top with bacon and Velveeta.
Bake 40 minutes or until center is set and casserole is heated through.