8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 cups frozen shredded hash browns, thawed
1/2 pound fresh mushrooms, coarsley chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 pound VELVEETA®, cut into 1/2-inch cubes

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces 2 cup s frozen shredded hash browns, thawed 1/2 pound fresh mushrooms, coarsley chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 small onion, chopped 12 eggs 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream 3/4 pound VELVEETA®, cut into 1/2-inch cubes

1. Heat oven to 350 degrees F.

2. 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.

3. 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.

4. Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.

5. Bake 40 min. or until center is set and casserole is heated through.