Roasted Veggie Breakfast Casserole with Cottage Cheese

May 1, 2018

 Casseroles are a great way to pack many flavors and nutrients into one dish. I love making a big breakfast casserole on Sunday to eat throughout the week.


The real star here is the whole milk cottage cheese from Kalona Supernatural. It makes this dish super creamy and also adds a good dose of protein. 





2-3 cups fresh or leftover roasted vegetables, chopped  

1 package thick cut bacon,  cooked and sliced 

20 oz shredded potatoes 

1/2 cup Kalona Supernatural Whole Milk 

1 cup Kalona Supernatural Whole Milk Cottage Cheese 

1/3 cup Kalona Supernatural Sour Cream 

8 eggs, whisked 

1/2 tsp salt

16 oz shredded cheddar cheese 

Salt + pepper to taste 



1. Pre- heat your oven to 350 degrees and prep your veggies. I used zucchini, carrots, onions, bell peppers, and tomatoes that had been 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, bacon, potatoes, milk, cottage cheese, sour cream, salt and 8 oz of cheese until well combined. Season with pepper to taste. 


3. In a large, greased  9x13 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.







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© 2016 by Melissa McLaughlin RD. Proudly created with

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