I love to use the fresh ingredients in my garden in all kinds of dishes. One of the best is the following Summer Garden 3-Cheese Brunch Bake. It is great for a crowd and is quick and easy to put together.


You’ll want to serve this yummy egg dish with fresh fruit and muffins or other breakfast breads. It keeps well on a brunch buffet, and can be made ahead and reheated.

12 Servings


6 ounces bacon, chopped

2 cups fresh corn, cut off 2-3 cobs
1 small onion, chopped
1 medium zucchini, cut lengthwise into quarters and sliced

10 eggs
1 cup master baking mix
1 1/2 cups cottage cheese
2 1/2 cups grated cheddar cheese, divided
1/2 cup Parmesan cheese

1. Preheat oven to 350°. Spray a 9" x 13" glass baking dish with non-stick spray; set aside.
2. Cook the bacon in a large skillet until crisp. Remove the bacon from the pan to drain.
3. Add the corn and onion to the bacon dripping in the skillet and stir over medium heat until the onion is softened.
4. Add the zucchini and stir until it begins to soften.
5. Sprinkle the mixture with a little salt and pepper and stir in the drained bacon pieces.
6. Whisk together the eggs and baking mix. Stir in the cottage cheese, 2 cups of the cheddar cheese, and parmesan cheese. Stir in the vegetable mixture.
7. . Transfer the mixture to the prepared baking dish. Bake 35 minutes or until the center is almost set and the edges are beginning to brown.
8. Remove from the oven and sprinkle with the remaining cheddar cheese. Return to the oven and bake an additional 10 minutes. Remove from the oven and let sit 5 minutes before cutting into squares.

Amount Per Serving
Calories 311 Calories from Fat 167
Percent Total Calories From: Fat 54% Protein 25% Carb. 21%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 9 g
Cholesterol 213 mg
Sodium 570 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 0 g
Protein 19 g

Vitamin A 14% Vitamin C 9% Calcium 0% Iron 7%