Meet your family's new favorite egg and vegetable bake! VELVEETA® Brunch Vegetable Bake features creamy VELVEETA® cheese and loads of fresh veggies.
What You Need
Original recipe yields 12 servings
1/2 lb. sliced fresh mushrooms
1 each red and green pepper, chopped
1 small onion, chopped
8 slices white bread, torn into bite-size pieces
1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA, cut into thin slices
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Let's 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 knife inserted in center comes out clean.
This satisfying 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.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.