Cheesy Vegetable Egg Dish
Total TimePrep: 20 min. Bake: 35 min.
- 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 4% cottage cheese
- 4 cups shredded Monterey Jack cheese
- 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°.
Nutrition Facts1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.
Apr 10, 2019
i love every thing that is in it. I can put in or take out anything.
May 15, 2018
Delicious. Used shredded zucchini I had in freezer from garden and whole wheat flour, otherwise all as called for. Tasted great and warmed up well in microwave the next day!
Feb 19, 2018
Liked the recipe-will try to prepare at home-love eggs and cheese.
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.
Dec 17, 2014
Outstanding dish!!! Will be making it again for guests this Christmas season!
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!
May 11, 2012
Awesome! I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter. Tasted fantastic.~ Theresa
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 :)
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!
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.