Comida Kraft
Recipe Box

VELVEETA Breakfast Bake

VELVEETA Breakfast Bake is rated 4.2727272727272725 out of 5 by 33.
Prep Time
15
min.
Total Time
2
hr.
25
min.
Servings

12 servings

Planning a brunch menu? Be sure to put this one on your list! Our VELVEETA Breakfast Bake is a marvel of bacon-egg-and-cheesy deliciousness.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
Total fat 12g
Saturated fat 5g
Cholesterol 190mg
Sodium 930mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 6g
Protein 17g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 30 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was really yummy. This was really yummy. I made it for our New Years Day breakfast. I did use regular velveeta and I added about a teaspoon of dry mustard to the custard mixture and I did use 8 oz of ham instead of the bacon and I topped it with parmesan before baking but ... WOW that looks like a whole new recipe doesn't it? But anyway - it was nice and light and fluffy and everyone liked it, except my daughter because she doesn't like mushrooms - More for me!!
Date published: 2007-01-02
Rated 3 out of 5 by from Made this Saturday afternoon for Easter Sunday. Made this Saturday afternoon for Easter Sunday. It was good, but I would do a few things different next time. I needed 16 slices of bread for my 9"x13" pan. It was a little bland for our taste, I think I'd add 1/2 pound of hot sausage instead of the bacon, and a can or two of green chilies. I served it with salsa. It also needed about 10 extra minutes in the oven. It was good, and easy, I'll keep the recipe for another time.
Date published: 2008-03-28
Rated 4 out of 5 by from This is a really tasty brunch meal. This is a really tasty brunch meal. My guests loved it. It is done cooking when it start to brown as in th photo. Let it sit for a good 5 minutes, the melted velveeta is a little sloppy, but that is what makes it taste great....not to worry it is fully coked even though the inside may not look like it. I used pre-cooked bacon and it worked out perfectly
Date published: 2005-10-30
Rated 5 out of 5 by from Very easy to make, I did make it the night before and then only had to worry about baking in the... Very easy to make, I did make it the night before and then only had to worry about baking in the morning. I made it for a brunch and it was a huge hit. Everyone had seconds. I did make a few changes that made it taste great but not nearly as healthy. I used regular velvetta and I also added a half pound of sausage to the recipe.
Date published: 2006-05-29
Rated 5 out of 5 by from I made this for christmas brunch...the only thing I can say is that I wish I would have made it the... I made this for christmas brunch...the only thing I can say is that I wish I would have made it the night before! :-) It was a HUGE hit! I left out the mushrooms because some of my guests are not mushroom eaters...I might try it with red peppers next time! Really easy!
Date published: 2006-01-02
Rated 5 out of 5 by from My only comment is about the section titled "Safe Food Handling" near the bottom of the page. My only comment is about the section titled "Safe Food Handling" near the bottom of the page. It says to "discard any dirty or unbroken eggs." I think they really mean any "broken eggs." Minor detail, but when you follow every detail, this should be corrected.
Date published: 2005-07-06
Rated 5 out of 5 by from I make this recipe every Christmas Morning. I make this recipe every Christmas Morning. Instead of having family over for lunch, I make this Christmas Casserole and enjoy the rest of the day. My Mom made it when I was a child. I've been cooking this for 20 years.
Date published: 2002-10-23
Rated 5 out of 5 by from Easy-easy, this is a great dish! Easy-easy, this is a great dish! I did substitute regular Velveeta, useing only 1/2 package. Oscar Meyer pre-cooked bacon is the best time saver since sliced bread. I plan to use this receipe on our next camping trip.
Date published: 2006-04-11
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