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I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home.—Elsie Campbell, Dulzura, California
Nutritional Facts 1 serving (1 piece) equals 407 calories, 30 g fat (17 g saturated fat), 287 mg cholesterol, 759 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Cheesy Vegetable Egg Dish in Casserole Cookbook , p214
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 11, 2012 by lurky27
Awesome! I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter. Tasted fantastic.~ Theresa
Awesome! I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter. Tasted fantastic.
~ Theresa
Reviewed on May. 10, 2012 by happygirl_pa
I followed ingredients and directions exactly as stated. Result: fabulous aroma, golden brown appearance, light texture, and perfect blend of flavors. We served today at a Teacher Appreciation Brunch. Everyone raved, and the pan is empty :)
Reviewed on Mar. 22, 2012 by indycookingmom
Very good flavor BUT the cooking time is off. I've made it twice and it's taken twice as long to cook as stated. I just halved the recipe and doubled the cook time and bingo - great dish for brunch or dinner. I like to serve it with hashbrowns and fresh fruit. Delicious!
Reviewed on Jan. 30, 2012 by ellieb1983
Very good casserole. I cut down the butter to only 1/2 a stick, not a full stick. I used zucchini that I had grated and frozen last summer. Worked well. Didn't miss the butter. Got a lot of compliments on the dish.
Reviewed on Dec. 23, 2011 by ElaineScott
<p>I made this for a church brunch. It is the best egg dish I have ever tasted.It got raves from everyone that tried it. I am making this for our family Christmas brunch, Christmas Day.</p><p>You can make it the day before you need it, refrigerate it and warm it in the Microwave on Med. high.</p> It tastes just as good warmed over.
<p>I made this for a church brunch. It is the best egg dish I have ever tasted.It got raves from everyone that tried it. I am making this for our family Christmas brunch, Christmas Day.</p><p>You can make it the day before you need it, refrigerate it and warm it in the Microwave on Med. high.</p>
It tastes just as good warmed over.
I made this for a church brunch. It is the best egg dish I have ever tasted.It got raves from everyone that tried it. I am making this for our family Christmas brunch, Christmas Day.
Reviewed on Oct. 28, 2011 by lrkaufman
This is a great recipe. It feeds a lot of people too. I made it with mixed cheese and left out the green pepper and it came out really well.
Reviewed on Jun. 19, 2010 by cpthomas
This dish came out beautifully, with a very rich and nicely seasoned taste. I made it in a 9x13 baking dish and mixed it up the night before and refrigerated, it took about 45 minutes to fully cook. The only variation I made was to use 2 cups colby/jack cheese and 2 cups sharp cheddar instead of all jack. Will definitely make this again as it got raves from our guests!
Reviewed on Sep. 21, 2009 by Summy
I made this for a brunch. I only had 8 oz. of Monterey Jack, so added 8 oz. of sharp cheddar as well to the mix. I mixed up everything and put it in the fridge two hours before I baked it, and it came out perfectly. It was beautiful to look at, and delicious to eat. Thank you for a wonderful, convenient recipe.
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