VELVEETA® EGG AND VEGGIE BAKE

VELVEETA® Egg and Veggie Bake image

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.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 55m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

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 MIRACLE WHIP Dressing
1/3 cup milk
6 oz. VELVEETA, cut into 1/4-inch cubes
4 green onions, sliced

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.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 175 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g