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VELVEETA® Egg and Veggie Bake
Entrees

VELVEETA® Egg and Veggie Bake

VELVEETA® Egg and Veggie Bake
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.
15 Min(s) Prep | 55 Min (s) Cook
6 servings
15Min(s) Prep
55Min (s) Cook
6 servings
Ingredients
each chopped broccoli and sliced fresh mushrooms
ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
eggs
MIRACLE WHIP Dressing
milk
VELVEETA, cut into 1/4-inch cubes
green onions, sliced
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Directions
1
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.
2
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.
3
Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. before cutting to serve.
kitchen Tips
Variation:
Save 40 calories and 4g fat, including 2g sat fat, per serving by preparing with 2% Milk VELVEETA and MIRACLE WHIP Light Dressing.
Serving Suggestion:
Serve this delicious easy-to-make entrée with a mixed green salad and cooked carrots to round out the meal.
Substitute:
Substitute a 2-qt. casserole for the pie plate.
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