Show Subscription Form




Cheesy Vegetable Egg Dish Recipe
Cheesy Vegetable Egg Dish Recipe photo by Taste of Home

Cheesy Vegetable Egg Dish Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8-10 servings

Ingredients

  • 1 medium zucchini, diced
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup chopped green pepper
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 eggs, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) shredded Monterey Jack cheese

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.

Directions

  1. In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended.
  2. In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
  3. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
Originally published as Cheesy Vegetable Egg Dish in Casserole Cookbook 2001, p214

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Cheesy Vegetable Egg Dish

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 17, 2014

"Outstanding dish!!! Will be making it again for guests this Christmas season!"

MY REVIEW
Reviewed Jul. 24, 2014

"My husband loves this, it is so easy and can be tinkered with to taste. We made it for a church lunch and it was a wow dish, no leftovers here!"

MY REVIEW
Reviewed May. 11, 2012

"Awesome! I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter. Tasted fantastic.

~ Theresa"

MY REVIEW
Reviewed May. 10, 2012

"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 :)"

MY REVIEW
Reviewed Mar. 22, 2012

"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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT