PgrancerThe family recipe box

Breakfast

VELVEETA Vegetable Brunch Bake

Source
Kraft recipe card
Serves
12
Prep
30 min
Cook
1 hr 10 min

Ingredients

  • 1/2 lb. fresh mushrooms, sliced
  • 1 each red and green pepper, chopped
  • 1 small onion, chopped
  • 8 slices white bread, torn into bite-size pieces
  • 12 eggs
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 3/4 lb. (12 oz.) VELVEETA®, thinly sliced

Steps

  1. Heat oven to 350°F.
  2. Cook and stir vegetables in medium skillet sprayed with cooking spray on medium heat 10 min. or until crisp-tender.
  3. 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.
  4. Bake 40 min. or until center is set and casserole is heated through.

Notes

  • Make ahead: 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.
  • Size-wise: 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.
  • Keeping it safe: Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.

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