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Breakfast/brunch

VELVEETA Vegetable Brunch Bake

VELVEETA Vegetable Brunch Bake recipe
photo by:kraft
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.
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
1
 each red and green pepper, chopped
1
small  onion, chopped
8
slices  white bread, torn into bite-size pieces
12
 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.
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