Cheesy Vegetable Egg Dish Recipe
- 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
- 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.
1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.
Reviews for Cheesy Vegetable Egg Dish
"I cut this in half for my husband and I. I had an issue with baking this. Whenever I make an egg bake that includes cheese, it takes FOREVER to cook all the way through. Which is odd because my oven tends to run hot. I think I wound up baking it a total of 45 minutes or so, with the last 15 minutes covered in aluminum foil (hoping it would help the inside cook). Despite the issue with cooking, we found this to be a tasty dish. I omitted the mushrooms (yuck), and used a combo of 1/2 mozzarella, 1/2 cheddar. I wouldn't suggest using the cheddar because it made the dish have a heavier taste. Next time I'll stick with just mozzarella or try to find the Monterey Jack. We made this for dinner with a side of scrapple. I'd make this again."
"Outstanding dish!!! Will be making it again for guests this Christmas season!"
"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!"
"Awesome! I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter. Tasted fantastic.~ Theresa"
"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 :)"
"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!"
"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."
"<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."
"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."
"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!"
"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."