Directions:

• 8 slices Bacon, chopped
• 2 cups Shredded Hash Brown Potatoes, thawed
• 1/2 lb, fresh mushrooms, sliced
• 1 each green and red pepper, chopped
• 1 small onion, chopped
• 3/4 lb. (12 oz.) Velveeta cut into 1/2-inch cubes
• 12 eggs
• 1/3 cup sour cream

Directions:

1. HEAT oven to 350°F.
2. COOK bacon in large skillet on medium heat 10 min. or until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 2 Tbsp. drippings from skillet.
5. ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10-min. or until peppers and onions are crisp-tender, stirring occasionally.
6. Stir in VELVEETA.
7. Spoon into 13×9-inch baking dish sprayed with cooking spray.
8. WHISK eggs and sour cream in medium bowl until blended; stir in bacon.
9. Pour over vegetable mixture.
10. BAKE 40 min. or until center is set and casserole is heated through.