Cheesy Veggie Bible Camp Breakfast

Ingredients

1 medium zucchini, diced (1 cup)

1 medium onion, chopped (1 cup)

1 medium green pepper, (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

1/3 cup Better'n Eggs egg whites

2 large brown, organic eggs

1/2 cup low-fat cottage cheese

1 cup colby jack cheese, shredded

8 ounces monterey jack cheese, cubed

Adapted From A Recipe By Bible Camp Cook, Elsie Campbell, Dulzura, California.

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