cheesy bacon brunch casserole

INGREDIENTS

• 12 oz Velveeta, made with 2% milk, cut into cubes
• 2 Cups Shredded Hash Brown Potatoes, thawed (I use Great Value or Aldi brand)
• 8 slices Appleton Farms Center Cut Bacon
• 1/2 lb fresh mushrooms, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion
• 12 eggs
• 1/3 cup fat-free Greek yogurt

INSTRUCTIONS

1. Heat oven to 350 degrees F
2. Cook bacon in large skillet on medium heat 10 minutes, or until crisp, stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp drippings in skillet. Drain bacon on paper towels.
3. Meanwhile, add potatoes, mushrooms, peppers, and onions to drippings.
4. Cook 10 minutes or until peppers and onions are crisp-tender, stirring occasionally.
5. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Whisk eggs and yogurt until well blended; pour over vegetable mixture.
7. Top with bacon and Velveeta
8. Bake 40 minutes or until center is set and casserole is heated through.
9. Cut into 8 or 12 squares.

Recipe adapted from Velveeta Cheesy Hash Brown Bake