Description
This Roasted Veggie Breakfast Casserole is a great way to pack many flavors and nutrients into one dish. It’s a great meal prep dish. You can make it on Sunday and enjoy throughout the week! The real star here is Kalona SuperNatural Organic Whole Milk Cottage Cheese. It makes this dish super creamy and also adds a good dose of protein.
Ingredients
Scale
- 2–3 cups fresh organic roasted vegetables of your choice, chopped
- 1– 1 lb. package thick cut organic bacon, cooked and sliced
- 20 oz. shredded hash brown potatoes
- 1/2 cup Kalona SuperNatural Organic Whole Milk
- 1 cup Kalona SuperNatural Organic Whole Milk Cottage Cheese
- 1/3 cup Kalona SuperNatural Organic Sour Cream
- 8 organic eggs, whisked
- 1/2 tsp. salt
- 16 oz. shredded organic cheddar cheese
- Salt + pepper to taste
Instructions
- Preheat your oven to 350 degrees and prep your veggies. A good combination is zucchini, carrots, onions, bell peppers, and tomatoes that are tossed in olive oil + red wine vinegar and roasted in the oven for 25-30 minutes until tender. This is also a great recipe to use up any leftover veggies that you may already have in your fridge (broccoli, spinach etc.) would all work well here.
- In a large bowl, stir together the veggies, cooked bacon, potatoes, milk, cottage cheese, sour cream, salt and 8 oz. of shredded cheese until well combined. Season with pepper to taste.
- In a greased 8×12 inch pan, spread out the mixture evenly. Top with the last 8 oz. of shredded cheese.
- Bake for 45-50 minutes until cooked through and golden brown on top.
Notes
Recipe courtesy of Melissa Mclaughlin, Registered Dietitian.
- Category: Breakfast
- Cuisine: American