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Cheesy Vegetable Egg Dish Recipe

Cheesy Vegetable Egg Dish Recipe

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

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.

Nutritional Facts

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

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MY REVIEW
jaknee 215176
Reviewed Dec. 17, 2014

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

MY REVIEW
Shyrll Yoder 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!"

MY REVIEW
lurky27 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"

MY REVIEW
happygirl_pa 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 :)"

MY REVIEW
indycookingmom 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!"

MY REVIEW
ellieb1983 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."

MY REVIEW
ElaineScott 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."

MY REVIEW
ElaineScott 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."

MY REVIEW
lrkaufman 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."

MY REVIEW
cpthomas 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!"

MY REVIEW
Summy 108282
Reviewed Sep. 21, 2009

"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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