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Cheesy Vegetable Egg Dish

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.
  • Makes
    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 4% cottage cheese
  • 4 cups 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°.
Nutrition Facts
1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

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Reviews

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Average Rating:
  • Patrica390
    Nov 1, 2020

    This is delicious. It's creamy, fluffy and healthy. Baked in 45 min. Tasty breakfast. Would certainly make again.

  • millsapm
    Nov 1, 2020

    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.

  • Corinne
    Jun 24, 2020

    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

  • Terri
    Jun 21, 2020

    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.

  • phytz38
    May 3, 2020

    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.

  • Jackie
    Jan 27, 2020

    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.

  • DEBRA
    Apr 10, 2019

    i love every thing that is in it. I can put in or take out anything.

  • ewhite234
    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!

  • P vinod
    Feb 19, 2018

    Liked the recipe-will try to prepare at home-love eggs and cheese.

  • cajoto
    Aug 18, 2017

    No comment left