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Cheesy Bacon Brunch Casserole
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| 8 slices | bacon, chopped |
| 2 cups | frozen shredded hash browns, thawed |
| 1/2 lb. | fresh mushrooms, sliced |
| 1 | red & green pepper, chopped |
| 1 sm. | onion chopped |
| 12 | eggs |
| 1/3 cup | sour cream |
| 3/4 lb. (12oz) | velveeta, thinly sliced |
Heat oven to 350
Cook bacon in large skillet on medium heat 10 min. 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 & onions to drippings; cook 10 min. or until peppers & onions are crisp-tender, stirring occasionally.
Spread vegetable mixture into bottom of 13x9 in baking dish sprayed with cooking spray. Whisk eggs & sour cream until well blended; pour over vegetable mixture. Top with bacon & cheese.
Bake 40 min. or until center is set & casserole is heated through.
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