Print
roasted veggie breakfast casserole

Roasted Veggie Breakfast Casserole

  • Author: Melissa Mclaughlin, Registered Dietitian
  • Category: Breakfast
  • Cuisine: American

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.


Scale

Ingredients


Instructions

  1. 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.
  2. 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.
  3. In a greased 8×12 inch pan, spread out the mixture evenly. Top with the last 8 oz. of shredded cheese.
  4. Bake for 45-50 minutes until cooked through and golden brown on top.

Notes

Recipe courtesy of Melissa Mclaughlin, Registered Dietitian.

Keywords: Roasted Veggie Breakfast Casserole