Velveeta Egg And Veggie Bake Recipes
VELVEETA® VEGETABLE BRUNCH BAKE
Meet your family's new favorite egg and vegetable bake! VELVEETA® Brunch Vegetable Bake features creamy VELVEETA® cheese and loads of fresh veggies.
Provided by My Food and Family
Categories Bread
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 580 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 5 g, Protein 13 g
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
EGGY VEGGIE BAKE
Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.
Provided by VenturaMama77
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
- Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
- Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Nutrition Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g
COLORFUL VEGGIE BAKE
It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 55m
Yield 6 servings
Number Of Ingredients 7
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
VELVEETA EGGPLANT CASSEROLE
another one of darlene kossmans eggplant recipes luckily she had alot of them this one has velveeta
Provided by Dienia B.
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- peel cube eggplant
- cook until transparent
- drain
- make whitesauce
- with milk salt and flour
- put eggplant in well greased casserole
- cube velveeta top eggplant.
- pour over white sauce
- top with buttered bread crumbs bake 350 for 30 minutes.
Nutrition Facts : Calories 242.2, Fat 10.3, SaturatedFat 5.9, Cholesterol 26.6, Sodium 677.4, Carbohydrate 30.6, Fiber 3.9, Sugar 3.5, Protein 7.5
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