Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add potatoes, mushrooms, peppers and onions to reserved 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 blended; pour over vegetable mixture. Top with bacon and VELVEETA.
Bake 40 min. or until center is set and casserole is heated through.
Small Changes Add Up
Small ingredient substitutions, such as OSCAR MAYER Selects Uncured Turkey Bacon, BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream, and 2% Milk VELVEETA result in a savings of 20 calories and 3g of total fat, including 2g of sat fat, per serving when compared to a traditional recipe.
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 heated through.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.