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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


  • 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 Daisy 4% cottage cheese
  • 4 cups shredded Monterey Jack cheese


  • 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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Average Rating:
  • 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.

    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

  • PrplMonky5
    Jun 9, 2017

    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.

  • jaknee
    Dec 17, 2014

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