EGG NESTS RECIPE RECIPES

Name: Cheesy Vegetable Egg Dish
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

CHEESY VEGETABLE EGG DISH RECIPE: HOW TO MAKE IT

Cheesy Vegetable Egg Dish Recipe: How to Make It image

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

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 407 calories, FatContent 30g fat (17g saturated fat), CholesterolContent 287mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

SCRAMBLED EGG HASH BROWN CUPS RECIPE: HOW TO MAKE IT

Scrambled Egg Hash Brown Cups Recipe: How to Make It image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 11g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

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