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

add your photo

add to shopping list

add to recipe box

send/share

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®.

Rate recipes, or edit your previous ratings and more. Sign In

abbymcginnis

posted:1/31/2010

I made this recipe with a couple of additions. I added some cream cheese in with the velveeta for a bit of extra zing. it was really good and it's a great recipe to modify. I'm thinking of adding artichoke next time I make it. I did not have any problems with the runnyness of they eggs and it was done cooking in about 45 min. I did use a different size baking pan and it may have been a bit thinner than the recipe would have been otherwise... but no problems with that.

emanne_77

posted:12/19/2009

I've made this twice now, and both times it took about an hour and 15 minutes to bake before the eggs were not runny. I have an oven thermometer to make sure the oven is staying true to temperature. I'm not sure why it takes so much longer. It's good once it's done cooking. The second time I left out the green onions because I didn't like them in the first one.

cassandra1974

posted:12/7/2009

I did not have Velveeta on hand so I used 2 cups of shredded Cheddar instead, but it was delicious. Also sauteed the veggies in butter first. The whole family, including my 1 year old gobbled it down and there were no leftovers.

sturmkit

posted:12/2/2009

i was surprised at this. i hate eggs but i had some in the carton that had gotten cracked. really tastey. a little watery at first from the cheese, but that takes care of itself. thank you for not calling this a quiche, because if you had i never would have tried it. i'm not sure how often i'll make it again but it's on my list...

svincent5

posted:11/27/2009

Made this for Thanksgiving breakfast. I followed Momkapo's suggestion and added some ham but other than that, did not deviate from recipe at all. It was GREAT. Everyone loved it and it is a definite "make again". Not a single leftover. Next time I'm going to try it with spinach and bacon.

momkapo

posted:11/4/2009

My picky teenage son loved this and even tried it first w/o ketchup or any sauce. He said I could definitely make this again. Easy and delicious. I added ham to this dish since he is a meat eater.