VELVEETA® Egg and Veggie Bake
55 Min(s)
15 Min(s) Prep
40 Min(s) Cook
Revel in every creamy, cheesy bite of our VELVEETA® Egg and Veggie Bake. This wonderful egg and veggie bake is bursting with mushroom-broccoli goodness.
What You Need
Select All
6 servings
Original recipe yields 6 servings
1 cup each chopped broccoli and sliced fresh mushrooms
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
5 eggs
1/3 cup milk
4 green onions, sliced
Let's Make It
1
Heat oven to 375°F.
2
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.
3
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.
4
Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. before cutting to serve.
Kitchen Tips
Tip 1
Variation
Save 40 calories and 4g fat, including 2g sat fat, per serving by preparing with 2% Milk VELVEETA and MIRACLE WHIP Light Dressing.
Tip 2
Serving Suggestion
Serve this delicious easy-to-make entrée with a mixed green salad and cooked carrots to round out the meal.
Tip 3
Substitute
Substitute a 2-qt. casserole for the pie plate.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 175mg
58%
Sodium 670mg
29%
Total Carbohydrates 25g
9%
Dietary Fiber 1g
4%
Sugars 7g
14%
Protein 12g
24%
Vitamin A
15%
Vitamin C
10%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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