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

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


  • 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 large eggs, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) shredded Monterey Jack cheese

Nutritional Facts

1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.


  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

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jaknee User ID: 3212654 215176
Reviewed Dec. 17, 2014

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

Shyrll Yoder User ID: 6852193 35234
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!"

lurky27 User ID: 1251896 99791
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"

happygirl_pa User ID: 6684609 134661
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 :)"

indycookingmom User ID: 6557421 108408
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!"

ellieb1983 User ID: 6499251 134660
Reviewed Jan. 30, 2012

"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."

ElaineScott User ID: 1110220 108407
Reviewed Dec. 23, 2011

"<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."

ElaineScott User ID: 1110220 42193
Reviewed Dec. 23, 2011

"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."

lrkaufman User ID: 6307926 42192
Reviewed Oct. 28, 2011

"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."

cpthomas User ID: 5223243 108287
Reviewed Jun. 19, 2010

"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!"

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