2 Cups Ore-Ida® Southern Style Hash Browns
8 Slices Oscar Mayer bacon, 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 Breakstone's or Knudsen Sour Cream
12 Ounces Velveeta® Pasteurized Prepared Cheese product, sliced
1.Heat oven to 350°F
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.
3.Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with nonstick cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and Velveeta®.
4.Bake 40 min. or until center is set and casserole is heated through.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.