Heat oven to 350F.
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.
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 8 ounces shredded cheddar cheese for the cubed Velveeta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 297 (68%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 577.9mg||178 %|
|Sodium 611mg||21 %|
|Potassium 405.9mg||11 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 8g|
|Protein 26.4g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
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