Breakfast/brunch

VELVEETA Vegetable Brunch Bake

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photo by:

kraft

I found this to be a very good variation of eggs. It was very good, very colorful. My whole family enjoyed it.

posted by

duffey8

on 1/20/2012

time

prep:

30 min

total:

1 hr 10 min

servings

total:

12 servings

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What You Need

1/2

lb. fresh mushrooms, sliced

each red and green pepper, chopped

small onion, chopped

slices white bread, torn into bite-size pieces

eggs

1/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4

lb. (12 oz.) VELVEETA®, thinly sliced

Make It

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.

Kraft Kitchens Tips

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.

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.