Cook bacon in large skillet until crisp.

Remove bacon from skillet to drain on paper towels, reserving
2 Tbsp of drippings in skillet.

Add potatoes, mushrooms, peppers and onions to skillet

Cook for around 10 minutes on medium heat or until peppers and onions are crisp-tender, stirring occasionally

Spread vegetable mixture onto bottom of 13x9" baking dish spayed with cooking oil

Whisk eggs and sour cream until well blended

Pour over vegetables

Top with bacon and velveeta

Refrigerate up to 24 hours

Preheat oven to 350'F

Bake 40 minutes or until center is set