0.0 – 0 reviews • Gluten Free
| Total: |
1 hr 10 min |
| Prep: |
30 min |
| Cook: |
40 min |
| Yield: |
12 Servings |
Ingredients
- 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
Instructions
- 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 13×9-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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
360 |
| Total Fat |
27 g |
| Saturated Fat |
11 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
17 g |
| Cholesterol |
231 mg |
| Sodium |
475 mg |
