Ingredients
-
8
-
2
-
1/2
-
1
-
1
-
12
-
1/3
-
3/4
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Cook and Stir Bacon in Large Skillet on Medium Heat 10 Minute or Until Crisp. Remove Bacon from Skillet With Slotted Spoon; Drain on Paper Towels. Discard All but 2 Tbsp. Drippings from Skillet. |
|
3
Done
|
Add Potatoes, Mushrooms, Peppers and Onions to Reserved Drippings in Skillet; Cook 10 Minute or Until Peppers and Onions Are Crisp-Tender, Stirring Occasionally. Stir in Velveeta. Spoon Into 13x9-Inch Baking Dish Sprayed With Cooking Spray. |
|
4
Done
|
Whisk Eggs and Sour Cream in Medium Bowl Until Blended; Stir in Bacon. Pour Over Vegetable Mixture. |
|
5
Done
|
Bake 40 Minute or Until Center Is Set and Casserole Is Heated Through. |
|
6
Done
|
Size Wise: |
|
7
Done
|
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. |
|
8
Done
|
Keeping It Safe: |
|
9
Done
|
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. |
|
10
Done
|
Make Ahead: |
|
11
Done
|
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. |
|
12
Done
|
Substitute: |
|
13
Done
|
Substitute 1 Pkg. (8 Oz.) Kraft Shredded Cheddar Cheese For the Cubed Velveeta. |
