Instructions

1. Heat oven to 350ºF
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 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.

Variation

Make Ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.

Cooking time (duration)

Prep: 30 mins Cook: 40 mins Total: 70 mins

Number of servings (yield)

12 servings

Category

Breakfast

Submitted by

Ore-ida