Velveeta Egg And Veggie Bake Recipes

VELVEETA® EGG AND VEGGIE BAKE

Steps:

• 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.

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

VELVEETA® VEGETABLE BRUNCH BAKE

Steps:

• 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 knife inserted in center comes out clean.

VELVEETA® SALSA BRUNCH BAKE

Steps:

• Heat oven to 350°F.
• Crumble sausage into large skillet. Add vegetables; cook on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain; return sausage mixture to skillet.
• Add salsa and half the VELVEETA to sausage mixture; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and sour cream until blended; pour over sausage mixture. Top with remaining VELVEETA.
• Bake 40 min. or until center is set.