Comida Kraft
Recipe Box

VELVEETA Vegetable Brunch Bake

Prep Time
Total Time

12 servings

Meet your family's new favorite brunch bake—and there's not an egg in sight. Fresh vegetables and creamy VELVEETA more than make up for that.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook and stir vegetables in medium skillet sprayed with cooking spray on medium heat 10 min. or until crisp-tender.
  • Spread bread onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with vegetables. Whisk eggs and sour cream until well blended; pour over vegetables. Top with VELVEETA.
  • Bake 40 min. or until center is set and casserole is heated through.

Keeping It Safe

Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is done.

Size Wise

Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to please since it makes enough for 12 servings.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 220
Total fat 12g
Saturated fat 6g
Cholesterol 210mg
Sodium 540mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 5g
Protein 13g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 30 %DV
Iron 10 %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 found this to be a very good variation of eggs. I found this to be a very good variation of eggs. It was very good, very colorful. My whole family enjoyed it.
Date published: 2012-01-20
Rated 5 out of 5 by from
Date published: 2015-09-09
Rated 4 out of 5 by from
Date published: 2010-01-21
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