Cheesy Vegetable Egg Dish
Total TimePrep: 20 min. Bake: 35 min.
This is delicious. It's creamy, fluffy and healthy. Baked in 45 min. Tasty breakfast. Would certainly make again.
Very delicious and the kids ate it up, too. I agree with other reviews, regarding baking it in a larger, say a 9×13, dish. We baked in a 2.5 qt baking dish as specified and it took FOREVER to bake. But, other than that, fantastic recipe.
My family loves this recipe! I eliminate the mushrooms and salt, and use only 1/4 cup of butter (or less), half the amount of cheese, and low fat cottage cheese and it still cooks up great with plenty of flavor. I usually use either Colby Jack cheese or Vermont sharp cheddar as this is what we most often have on hand
Great tasting dish. The family loved it, of what we could eat of it. The 2 1/2 quart dish is confusing. My 2 1/2 quart is a deep casserole dish. It was too deep and didn't cook in the middle, even after an hour and half in the oven. I will make this again but will put it in a 7x11" baking dish.
This is one of those recipes you can change up the vegetables and it turns out OK. I just use what I have on hand and what we like. It always turns out nice and light and fluffy. I had to use sharp cheddar because that is what I had and it worked also.
Best egg casserole ever. Super light and fluffy - vs. the ones that end up 2 inches high. I altered a bit. Used onions, mushrooms, orange pepper, yellow zucchini, 2 c. mozarella, 2 c. mexican shredded cheese blend (cheddar, jack, and others) and used 12 eggs instead of 10. It was such a hit!!! I will definitely make again.
i love every thing that is in it. I can put in or take out anything.
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!
Liked the recipe-will try to prepare at home-love eggs and cheese.
No comment left