Cheesy Vegetable Egg Dish Recipe

5 12 13
Cheesy Vegetable Egg Dish Recipe
Cheesy Vegetable Egg Dish Recipe photo by Taste of Home
Publisher Photo

Cheesy Vegetable Egg Dish Recipe

Read Reviews
5 12 13
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

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.
In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
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 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

  • 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.
Originally published as Cheesy Vegetable Egg Dish in Casserole Cookbook 2001, p214

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Reviews forCheesy Vegetable Egg Dish

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PrplMonky5 User ID: 6612040 267819
Reviewed Jun. 9, 2017

"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."

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

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

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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 :)"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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