Cheesy Veggie Bible Camp Brunch Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium zucchini, diced (1 cup)1 medium onion, chopped (1 cup)1 medium green pepper, chopped (1 cup)1 can (4 ounces) mushroom stems and pieces, drained1/2 cup butter, cubed1/2 cup Bisquick (or 1/2 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt)1 carton (16 ounces) Garden Vegetable Egg Beaters combined with 1/2 carton (8 ounces) Egg Beaters Whites (or 10 eggs)2 cups (16 ounces) 4% fat cottage cheese2 cups Monterey Jack cheese, shredded
In a large skillet, saute zucchini, onion, green pepper, and mushrooms in butter until tender. Stir in Bisquick until blended.
In a large bowl, combine Egg Beaters, cottage cheese, shredded cheese and vegetable mix.
Transfer to a greased 13x9 pan. Bake, uncovered, at 350 degrees for 35-45 minutes or until set (160 degrees).
Serving Size: Makes 8-10 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLEASP.
In a large bowl, combine Egg Beaters, cottage cheese, shredded cheese and vegetable mix.
Transfer to a greased 13x9 pan. Bake, uncovered, at 350 degrees for 35-45 minutes or until set (160 degrees).
Serving Size: Makes 8-10 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLEASP.
Nutritional Info Amount Per Serving
- Calories: 235.5
- Total Fat: 15.4 g
- Cholesterol: 45.4 mg
- Sodium: 491.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.7 g
- Protein: 14.9 g
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