Velveeta Cheesy Bacon Brunch Casserole Recipe 55

VELVEETA® CHEESY BACON BRUNCH CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
• Bake 40 min. or until center is set and casserole is heated through.

VELVEETA® CHEESY BACON BRUNCH CASSEROLE

Steps:

• HEAT oven to 350ºF.
• COOK and stir bacon in large skillet on medium heat 10 minute or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 minute or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• WHISK eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
• BAKE 40 minute or until center is set and casserole is heated through.
• Size Wise:
• Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings.
• Keeping it Safe:.
• Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
• Make Ahead:.
• Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.
• Substitute:.
• Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.

VELVEETA CHEESY BACON BRUNCH CASSEROLE

Steps:

• 1. HEAT oven to 350ºF. COOK bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray. WHISK eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture. BAKE 40 min. or until center is set and casserole is heated through. KRAFT KITCHEN TIPS: SIZE WISE Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill since it makes enough for 12 servings. MAKE AHEAD: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.

VELVEETA CHEESY BACON BRUNCH CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook bacon in large skillet on medium heat 10 minutes or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
• Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and Velveeta.
• Bake 40 minutes, or until center is set and casserole is heated through.

VELVEETA CHEESY BACON BRUNCH CASSEROLE RECIPE - (5/5)

Steps:

• HEAT oven to 350ºF. COOK bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. SPREAD vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until well blended; pour over vegetable mixture. Top with bacon and VELVEETA. BAKE 40 min. or until center is set and casserole is heated through. Make Ahead - Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.