Cheesy Bacon Mushroom Brunch Casserole

8 slices bacon, cooked and chopped, reserve drippings

2 c. frozen shredded hash browns, thawed

1/2 lb. fresh mushrooms, sliced

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

12 eggs

1/3 c. sour cream

12 oz. Velveeta cheese, sliced thin

Heat oven to 350. Add hash browns, mushrooms, and both peppers to 2 T. drippings in large skillet over medium heat. Cook 10 minutes until vegetables are crisp tender, stirring occasionally. Spread mixture into bottom of sprayed 9x13 dish. Whisk eggs and sour cream together. Pour over vegetables. Top with bacon and velveeta. Bake 40 minutes or until center is set and casserole is heated through.