Velveeta Cheese Breakfast Casserole Recipes

Steps:

• Place 6 of the bread slices on bottom of greased 13x9-inch baking dish; top with bacon, mushrooms, onions and VELVEETA Made With 2% Milk. Cover with remaining 6 bread slices.
• Beat eggs and milk with wire whisk in large bowl until well blended; pour over bread. Cover and refrigerate at least 1 hour or up to 24 hours.
• Preheat oven to 350�F. Bake casserole, uncovered, 50 min. to 1 hour or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Steps:

• HEAT oven to 350ºF.
• COOK and stir bacon in large skillet on medium heat 10 minute 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 minute 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 minute or until center is set and casserole is heated through.
• Size Wise:
• Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure to fit the bill 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.
• 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.
• Substitute:.
• Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.

Steps:

• Heat oven to 400ºF.
• Combine ingredients in 13x9-inch baking dish; cover.
• Bake 40 min. Let stand 5 min.; stir until sauce is well blended.

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
• Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
• Add in eggs; mix until combined.
• Season with salt, pepper and cayenne.
• Sprinkle Parmesan cheese on top (as much as desired).
• Bake for about 40 minutes or until lightly browned.

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.