Comida Kraft
Recipe Box

VELVEETA® Egg & Veggie Bake

Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

Every bite of our creamy, cheesy egg & vegetable bake is bursting with mushroom-broccoli goodness.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Cook broccoli and mushrooms in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until broccoli is crisp-tender, stirring occasionally. Remove from heat.
  • Line 9-inch pie plate with pie crust; fold over and crimp edge. Whisk eggs, dressing and milk in medium bowl until 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 cutting to serve.

Variation

Save 40 calories and 4g fat, including 2g sat fat, per serving by preparing with 2% Milk VELVEETA and MIRACLE WHIP Light Dressing.

Serving Suggestion

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

Substitute

Substitute a 2-qt. casserole for the pie plate.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
Total fat 21g
Saturated fat 9g
Cholesterol 175mg
Sodium 670mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 7g
Protein 12g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %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 5 out of 5 by from I loved this, although mine came out looking more like a quiche. I loved this, although mine came out looking more like a quiche. I don't like mushrooms or green onions, so instead I used a regular onion and sauteed that with 2 shredded carrot sticks. Then I used a cup of broccoli and cauliflower each. I also used mayo since I didn't have miracle whip. Delicious and looked like something I could easily impress with! I would suggest making sure the velveeta was cut up into very small pieces as I did get a couple bites of just that, and it's not my favorite cheese to eat by itself. May do half velveeta/half cheddar cheese next time. Took me about 45 min to bake, even though my oven tends to be right on the dot timewise with most recipes. Totally worth it!
Date published: 2010-03-31
Rated 2 out of 5 by from I've made this twice now, and both times it took about an hour and 15 minutes to bake before the... 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.
Date published: 2009-12-19
Rated 5 out of 5 by from Made this last week and am making it again. 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
Date published: 2011-01-19
Rated 4 out of 5 by from I made this recipe with a couple of additions. 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.
Date published: 2010-01-31
Rated 5 out of 5 by from This was wonderful, I did make a few changes, I dont like broccoli so I left it out. This was wonderful, I did make a few changes, I dont like broccoli so I left it out. I used a white onion instead of the green ones, and in place of the broccoli I added turkey sausage, just cooked it first. As in others reviews I used shredded cheese because I already had it. I also used light mayonnaise because I also already had it.I added my own spices, like pepper and garlic, also alittle bit of salt. It did take mine 45 minutes to cook.It turned out great.
Date published: 2015-01-18
Rated 4 out of 5 by from i was surprised at this. 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...
Date published: 2009-12-02
Rated 4 out of 5 by from My husband loved this! 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.
Date published: 2011-05-31
Rated 5 out of 5 by from Made this for Thanksgiving breakfast. 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.
Date published: 2009-11-27
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