Velveeta Sauce Bacon Brunch Casserole Recipes

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VELVEETA® CHEESY BACON BRUNCH CASSEROLE



VELVEETA® Cheesy Bacon Brunch Casserole image

Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 1h10m

Yield 12

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 cups frozen shredded hash browns, thawed
½ pound fresh mushrooms, coarsley chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
12 eggs
⅓ cup BREAKSTONE'S or KNUDSEN Sour Cream
¾ pound VELVEETA®, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.4 g, Cholesterol 215.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 13 g, SaturatedFat 7.3 g, Sodium 555.1 mg, Sugar 3.8 g

VELVEETA® CHEESY BACON BRUNCH CASSEROLE



VELVEETA® Cheesy Bacon Brunch Casserole image

Make and share this VELVEETA® Cheesy Bacon Brunch Casserole recipe from Food.com.

Provided by Kraft Velveeta

Categories     Pork

Time 1h10m

Yield 12

Number Of Ingredients 8

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 cups frozen shredded hash browns, thawed
1/2 lb fresh mushrooms, coaresly chopped
1 green and 1 red pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup sour cream
3/4 lb Velveeta, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 122.1, Fat 6.3, SaturatedFat 2.4, Cholesterol 189.3, Sodium 85.4, Carbohydrate 8.5, Fiber 1, Sugar 1.4, Protein 7.9

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



Velveeta Cheesy Bacon Brunch Casserole Recipe - (5/5) image

Provided by Tinkysmom55

Number Of Ingredients 8

8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb. fresh mushrooms, sliced
1 each red and green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA®, thinly sliced

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.

VELVEETA CHEESY BACON BRUNCH CASSEROLE



Velveeta Cheesy Bacon Brunch Casserole image

I've written Kraft's recipe details, including their suggestions for brand names. Of course, you can choose your own brands for the ingredients according to your personal preference or budget-(I'd use all store brands except for the VELVEETA!) If you're doing the VELVEETA version and not the shredded cheddar, make sure you use...

Provided by AM Perks

Categories     Breakfast Casseroles

Time 1h15m

Number Of Ingredients 9

8 slice oscar mayer bacon
2 c frozen shredded hash browns, thawed
1/2 c fresh mushrooms, sliced
1 EACH red and green pepper
1 small onion, chopped
12 eggs
1/3 c breakstone's or knudsen sour cream
3/4 lb (12 oz.) velveeta, cut into 1/2 in. cubes
(or substitute one bag kraft shredded cheddar cheese for the velveeta)

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



Velveeta Cheesy Bacon Brunch Casserole image

Make and share this Velveeta Cheesy Bacon Brunch Casserole recipe from Food.com.

Provided by ElizabethKnicely

Categories     Breakfast

Time 1h10m

Yield 1 9x13-inch casserole, 12 serving(s)

Number Of Ingredients 9

8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb fresh mushrooms, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S Sour Cream or 1/3 cup KNUDSEN Sour Cream
3/4 lb Velveeta cheese, thinly sliced

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.

Nutrition Facts : Calories 208.9, Fat 12.5, SaturatedFat 6.4, Cholesterol 211.7, Sodium 505.4, Carbohydrate 11.7, Fiber 1.2, Sugar 4, Protein 12.5

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