Velveeta Egg And Veggie Bake Recipes

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 CHEESE BREAKFAST CASSEROLE

Steps:

• Bake hash brown patties as instructed on the package. Flip them over mid way through and if they are not extra crispy bake an additional 10 minutes.
• While the hash brown patties are cooking fry the sausage until cooked through and crumble. Drain on a paper towel.
• Grease the baking dish and line the bottom with the cooked hash brown patties in a single layer.
• In a large bowl mix the eggs, sour cream, salsa and salt and pepper. Mix well so the sour cream is combined well and not floating in lumps with the eggs.
• Add the crumbled sausage and the cubes of Velveeta Cheese to the mixing bowl.
• Mix well so the sausage and cheese is evenly distributed.
• Pour the mixture over the hash brown patties in the 9 x 13 baking dish. Spread the sausage and cheese evenly over the top.
• Bake in a 350 degree oven for 40 to 50 minutes until the eggs are set in the middle and the cheese is bubbling.

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.

RECIPE: VEGETABLE SUPREME EGG BAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
• Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
• Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
• Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

VELVEETA® CHEESY BACON BRUNCH CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
• Bake 40 min. or until center is set and casserole is heated through.