VELVEETA Egg & Veggie Bake

photo by:kraft

Every bite of our creamy, cheesy breakfast delight is bursting with mushroom-broccoli goodness. Tangy dressing and a pie crust whip up the excitement even more.

time

prep:

15 min

total:

55 min

servings

total:

6 servings

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What You Need

cup each sliced fresh mushrooms and chopped broccoli

ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

eggs

1/3

cup MIRACLE WHIP Dressing

1/3

cup milk

oz. VELVEETA®, cut into 1/4-inch cubes

green onions, sliced

Make It

HEAT oven to 375°F.

COOK mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until crisp-tender, stirring occasionally. Remove from heat; set aside.

LINE 2-qt. casserole or 9-inch pie plate with crust; fold over and crimp edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, VELVEETA and onions; pour into crust.

BAKE 40 min. or until center is set and top is golden brown. Let stand 10 min. before serving.

Kraft Kitchens Tips

Serving Suggestion

Serve this easy-to-make entree with a mixed green salad and cooked carrots to round out the meal.

Substitute

Substitute 2% Milk VELVEETA for VELVEETA®.

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Cinlyndo

posted:1/16/2013

I substituted frozen spinach for the broccoli and mushrooms and used a puff pastry crust. All I can say is yummmm! My four sons, grandson, and husband loved it! Fixed it for Christmas brunch and have had requests to have it more often. I plan on trying some different combinations :-)

a cook

posted:9/21/2012

I switched the mushrooms for carrots and added a little crushed basil and red paper flakes for seasoning. I was great!

elvarico2000

posted:8/15/2012

I was a bit scared that it would taste too much like egg, but it came out good. Also it was really easy to make.

jnjrok

posted:2/19/2012

I used Velveeta w/ 2% milk and regular onions vs regular Velveeta and green onions and thought it was very good,just a bit too much crust for my taste. My husband, who doesn't like quiche, didn't like it at all.

pittmanjs

posted:1/22/2012

I substituted canned mushrooms, frozen broccoli, and instead of green onions used about 2 tablespoons of chopped white onions (all on hand). Super yummy (my kids LOVED it!). Will make this again and again - thinking about adding bacon next time.

mandadoll

posted:8/10/2011

I made this on Saturday AND Sunday. It was so good and was restaurant quality. So easy to prepare and delightful with a mimosa. Perfect for a late weekend breakfast.

tiphanie2001

posted:5/31/2011

My husband loved this! I did make some changes after reading some of the reviews. I didn't use broccoli and only had canned mushrooms. I used frozen spinach in place of the broccoli. I only had about 2 oz of Velveeta, so I used shredded cheese to replace the remaining required. I also added red bell pepper. It had wonderful flavor and I might try adding a different veggie combo next time.

reggett

posted:4/21/2011

This was not our family's favorite. We found it rather bland.

jmbeattie2004

posted:1/19/2011

Made this last week and am making it again. I did add spinach instead of the broccoli, just because that is what I had on hand. Also, added 3 more eggs and another splash of milk, because was having an extra for supper last minute. I just cooked it a few minutes longer to account for the extra eggs

tntsmomie

posted:10/11/2010

My kids LOVED this so much they begged for seconds and wanted to leftovers for breakfast the next morning. We used cheddar instead of velveeta and left out the mushrooms, just finely chopped the broccoli, and regular mayo instead of miracle whip. I thought it was okay, but they loved it!