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Breakfast/brunch

VELVEETA Breakfast Bake

VELVEETA Breakfast Bake recipe
photo by:kraft
Yummy! Everyone loves this when I make it!
posted by
jennybug4
on 1/30/2008
time
prep:
15 min
total:
2 hr 25 min
servings
total:
12 servings
Magazine Acquisition

what you need

12
slices  white bread, crusts trimmed
12
slices  OSCAR MAYER Bacon, crisply cooked, crumbled
2
cans  (4 oz. each) sliced mushrooms, drained
4
 green onions, sliced
1
lb.  (16 oz.) 2% Milk VELVEETA®, cut up
9
 eggs
3
cups  milk

Make It

PLACE 6 of the bread slices on bottom of greased 13x9-inch baking dish; top with bacon, mushrooms, onions and VELVEETA Made With 2% Milk. Cover with remaining 6 bread slices.

BEAT eggs and milk with wire whisk in large bowl until well blended; pour over bread. Cover and refrigerate at least 1 hour or up to 24 hours.

PREHEAT oven to 350°F. Bake casserole, uncovered, 50 min. to 1 hour or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
For a delightful breakfast idea, serve with a seasonal fresh fruit salad.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
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