Tomato plants are producing nice returns, so we're here to help with a week's worth of recipes that will help you turn them into delicious dishes.

This recipe was adapted from one that took first-place in the Hidden Valley Ranch category at the Kansas State Fair. It was submitted by Rhonda Ewertz of Sterling.


3 tablespoons butter

4 slices bacon cut into 1/2-inch pieces

1 cup zucchini or green beans, sliced 1/4-inch thick

1 cup yellow squash, sliced 1/4-inch thick

1/2cup green peppers cut into 1/2-inch pieces

1 cup mushrooms, sliced in fourths

4 eggs

2 pkgs. Hidden Valley Original Ranch Salad Dressing & Seasoning

2 cups shredded sharp cheddar cheese

2 slices white bread cut into 1-inch cubes

1 cup diced tomato

1/4teaspoon salt (optional)

1/4teaspoon red pepper flakes

1/2cup buttered bread crumbs, made with 2 tablespoons of butter and 1 tablespoon of Hidden Valley Mix


Preheat oven to 350 degrees. Grease a large baking dish. Cook bacon in a skillet till lightly crispy. Add 3 tablespoons butter, saute zucchini (or green beans), yellow squash and green pepper until tender. Add mushrooms the last few minutes of cooking. Stir in two packages Hidden Valley dressing and seasoning mix.

Beat eggs in a large bowl with a fork. Add bacon, cooked vegetables, cheese, bread cubes, tomato, salt, and pepper flakes to eggs; stir well.

Pour into prepared baking pan; sprinkle bread crumbs on top. Bake until set, about 30 minutes. Cut into squares to serve.

For more "kick" jalapenos and onions can be added.

Makes 6 to 8 servings.