Hi everyone last weekend I hosted a wonderful "Spring into Brunch" House party at my home. The weather in Texas was definitely not spring like with the unexpected 3 inches of snow we received. So our guest list was limited due to the weather, plus it was also Spring Break. With all of that we still made the best of it and had a great time. Y'all may remember back in January I mentioned that I have partnered up again for 2010 with VELVEETA to serve as one of five Velveeta it Kitchenista's. Every couple months each kitchenista will be sharing vlogs on all sorts of different holidays. All of us will be whipping up a yummy Velveeta inspired recipe and vlogging about our experience.Today I am sharing with y'all the Velveeta Cheesy Bacon Hash Brown Bake that I prepared and served at my brunch. It was so good and cheesy that I know I will be making this dish again. Also be on the look out later this week, because I will be sharing the recipe for that beautiful No Bake Strawberry Cheese Cake pictured below. I hope everyone enjoys the video and the recipe. For my email subscribers you will have to click here and it will take you directly to Mommy's Kitchen to view the video.
We had lots of great food at our spring brunch. Everyone demolished the Velveeta Cheesy Bacon Hash Brown Bake and I was left with an empty pan. That should be proof of it's yumminess.
Don't forget to stop by Velveeta's Face book page. Where you can follow along all this week and see videos from my fellow Kitchenistas and see what yummy cheesy dish they will be preparing. For more great ways to Velveeta It! visit Velveeta.com .
Velveeta Cheesy Bacon Hash brown Bake
2 - cups frozen shredded hash browns, thawed
1/2 lb. - fresh mushrooms, sliced
1 - each red and green pepper, chopped
1 - onion, chopped
12 - eggs
1/3 cup - Breakstones or Knudsen Sour Cream
3/4 lb. (12 oz.) - Velveeta Pasteurized Prepared Cheese Product, thinly sliced
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.
Disclosure: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments. Cause that's just wrong.
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Tina, The Mom in Mommy's Kitchen
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