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Breakfast/brunch

VELVEETA Egg & Veggie Bake

VELVEETA Egg & Veggie Bake recipe
photo by:kraft
Every bite of our creamy, cheesy egg & vegetable bake is bursting with mushroom-broccoli goodness.
time
prep:
15 min
total:
55 min
servings
total:
6 servings
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What You Need

1
cup  each sliced fresh mushrooms and chopped broccoli
1
 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
5
  eggs
1/3
cup  MIRACLE WHIP Dressing
1/3
cup  milk
6
oz.  VELVEETA®, cut into 1/4-inch cubes
4
 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®.
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