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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESY VEGETARIAN EGG BAKE
This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.
Provided by LucyFitz46
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
- Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
- Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 9.8 g, Cholesterol 216.8 mg, Fat 15.5 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 744.5 mg, Sugar 2.2 g
CHEESY VEGETABLE STRATA
Looking for a make-ahead breakfast? Then try cheesy vegetable strata - a wholesome main dish!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Cut each bread slice diagonally into 4 triangles. Arrange half of the bread triangles in ungreased rectangular pan, 13x9x2 inches. Top with vegetables. Sprinkle with cheese. Top with remaining bread.
- Beat remaining ingredients with hand beater or wire whisk until well mixed; pour evenly over bread. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 245, Carbohydrate 22 g, Cholesterol 220 mg, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg
CHEESY VEGETABLE EGG BAKE
A perfect mix of veggies, eggs and cheese making it a delicious quiche-like dish!
Provided by Kristy Hegner
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F. Spray an 8 x 8 inch pan with non-stick cooking spray. Spread the crescent roll dough evenly into the pan.
- In a medium skillet, heat olive oil over medium heat. Add vegetables and garlic and cook until vegetables are tender.
- In a medium bowl, mix together the eggs and spices.
- Once vegetables are cooked, stir them to the egg mixture..
- Stir in the mozzarella cheese.
- Pour the mixture on top of the crescent dough.
- Bake for 25-30 minutes.
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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
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, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESY VEGETABLE EGG DISH
I Love This Delicious Cheesy Vegetable Egg Dish, Which Is not Only Simple to Prepare, It Tastes Absolutely Delicious. My Kids Love This...
Provided by Lilly Mathuse
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 °F. Lightly grease a 1-quart casserole dish.
- Heat ¼ cup of butter in a large skillet over medium heat. Add 1 medium diced zucchini, 1 medium chopped onion, ½ drained can of mushroom, and ¼ cup of chopped green pepper. Cook until tender.
- Stir in ¼ a cup of all-purpose flour, ½ teaspoon of baking powder, and ½ a teaspoon of salt.
- In a large bowl, mix together eggs and cottage cheese.
- Stir in sauteed vegetables and 2 cups of Monterey Jack cheese.
- Transfer the mixture to the prepared baking dish.
- Place the dish in the oven and bake uncovered for 35-45 minutes until cooked through.
- Serve hot!
Nutrition Facts : Calories 404, Fat 28.9g, Carbohydrate 10g, Protein 25.4g, Cholesterol 287mg, Sodium 759mg
CHEESY EGG AND VEGETABLE CASSEROLE
I found this on in a Low Carb Life recipe book. Good substitute for a mac and cheese type casserole for those watching carbs.
Provided by smiles4u
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease 8" round baking dish with cooking spray.
- Combine onion and 1 cup water in small saucepan and boil for 5 minutes. Add the mixed vegetables and cook 5 minutes more or until tender; drain well.
- Meanwhile, in a medium saucepan mix the milk with the cornstarch, bouillon granules and pepper. Cook and stir over medium heat until thickened and bubbly.
- Stir in the cheese and mustard and cook, stirring, until the cheese is melted.
- Spread the vegetables in the bottom of the prepared dish. Top with the egg slices.
- Pour and spread the sauce over the vegetable mixture.
- Bake uncovered for 20 minutes. Arrange tomato slices on top and bake uncovered 5 minutes more or until heated through.
Nutrition Facts : Calories 226.8, Fat 10.6, SaturatedFat 4.8, Cholesterol 228.4, Sodium 240.2, Carbohydrate 18.4, Fiber 3.1, Sugar 2.7, Protein 15.3
CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON
I am a cheese lover, but I also like to eat well. I make this egg white frittata recipe for breakfast, lunch, and dinner. No reason not to have bacon and eggs all day!
Provided by slattekm
Categories Frittata
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes; break into bite-size pieces.
- Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
- Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
- Bake in the preheated oven until set, about 40 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 5 g, Cholesterol 34.6 mg, Fat 9.4 g, Fiber 1.5 g, Protein 14.5 g, SaturatedFat 5.1 g, Sodium 508.5 mg, Sugar 2.6 g
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