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

VELVEETA® Egg & Veggie Bake is rated 4.571428571428571 out of 5 by 7.
  • 2016-07-24T09:59CST
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  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_6
  • loc_en_US, sid_114684, PRD, sort_relevancy
  • clientName_khcrm
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 5 out of 5 by from I substituted frozen spinach for the broccoli and mushrooms and used a puff pastry crust. 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 :-)
Date published: 2013-01-17
Rated 5 out of 5 by from I substituted canned mushrooms, frozen broccoli, and instead of green onions used about 2... 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.
Date published: 2012-01-23
Rated 4 out of 5 by from I used Velveeta w/ 2% milk and regular onions vs regular Velveeta and green onions and thought it... 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.
Date published: 2012-02-19
Rated 4 out of 5 by from I switched the mushrooms for carrots and added a little crushed basil and red paper flakes for... I switched the mushrooms for carrots and added a little crushed basil and red paper flakes for seasoning. I was great!
Date published: 2012-09-21
Rated 4 out of 5 by from I was a bit scared that it would taste too much like egg, but it came out good. 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.
Date published: 2012-08-15
  • 2016-07-24T09:59CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_6
  • loc_en_US, sid_114684, PRD, sort_relevancy
  • clientName_khcrm

K:52775v3:114684

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