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. &mdash;Elsie Campbell, Dulzura, California

Cheesy Vegetable Egg Dish

zucchini,

onion,

(4 ounces) mushroom stems and pieces, drained

green pepper

butter, cubed

all-purpose flour

baking powder

salt

eggs,

4% cottage cheese

Monterey Jack cheese

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.

This is a keeper!  I don't even like cottage cheese, but had to give this recipe a try, and it is delicious.  I will be making this one again for sure.  I used fresh mushrooms,  1/2 cup of RED bell pepper, 12 eggs, a blend of Monterey Jack/Colby cheese, and 3 cups of diced smoked ham.  I baked this is a 9x13 buttered Pyrex dish and it tested done at about 45 minutes.  We had 8 large servings from this, and it heated up well in the microwave.

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.

This is delicious and really was easy to make.  I didn't have the zucchini or mushrooms but substituted broccoli and added ham.  I also made a half recipe for my picky son with just ham.  A good casserole that has endless possibilities with what's on hand.  Definitely a keeper!

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.

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.You can make it the day before you need it, refrigerate it and warm it in the Microwave on Med. high. It tastes just as good warmed over.

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!

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

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!

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

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.

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 :)

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!

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.

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

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

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!

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.

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.

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.

Awesome!  I used a bunch of leftover sauteed peppers & onions for the veggies and totally omitted the butter.  Tasted fantastic.~ Theresa

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

cheesy vegetable egg dish

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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