Ingredients
- 2 Cups frozen hash browns
- 8 Slices bacon, cooked and chopped
- 1/2 Pound fresh Mushrooms, sliced
- 1 Medium red pepper, chopped
- 1 Medium green pepper, chopped
- 1 Small onion, chopped
- 12 Large eggs
- 1/3 Cup sour cream
- 12 Ounces Velveeta or cheddar cheese, sliced
Details
Servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Heat oven to 350ºF
Step 2
Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.
Step 3
Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and Velveeta.
Step 4
Bake 40 min. or until center is set and casserole is heated through.
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