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

Cheesy Vegetable Egg Dish Recipe

Read Reviews (9)
4.89 9
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 King Arthur Unbleached 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.

Enjoy this recipe with a sparkling wine.

Reviews for Cheesy Vegetable Egg Dish(9)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!

MY REVIEW
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.

MY REVIEW
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.

You can make it the day before you need it, refrigerate it and warm it in the Microwave on Med. high.

It tastes just as good warmed over.

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