VEGETABLE BAKE DISH 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.

SAUSAGE-VEGETABLE EGG BAKE RECIPE: HOW TO MAKE IT

Sausage-Vegetable Egg Bake Recipe: How to Make It image

When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

Steps:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 248 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 253mg cholesterol, SodiumContent 640mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

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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
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