Cheesy Veggie Bible Camp Brunch Bake

Cheesy Veggie Bible Camp Brunch Bake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Cheesy Veggie Bible Camp Brunch Bake calories by ingredient
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Introduction

Adapted from a recipe by Bible Camp Cook, Elsie Campbell, Dulzura, California. Adapted from a recipe by Bible Camp Cook, Elsie Campbell, Dulzura, California.
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, drained
    1/2 cup butter, cubed
    1/2 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 cheese
    2 cups Monterey Jack cheese, shredded


Directions

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.

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