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  • hollyfory

Roasted Veggie Breakfast Bake

Three cheers for getting in some veggies at breakfast!!! Breakfast casseroles are a super easy way to do that. They're also insanely easy to meal prep and heat up throughout the week for a quick and clean breakfast option.

My son, who is a total foodie like his parents, was skeptical and super disappointed when he found out that I didn't put any sausage in this one. BUT he's such a fan of roasted Brussels sprouts that it completely made up for it! You can choose to roast any veggie, but I went with Brussels, bell pepper, and carrots (not the baby carrots- you MUST cut regular carrots into sticks!) That's just my opinion- but trust me, it makes ALL the difference, and carrots just might become your new favorite vegetable!

This breakfast bake does have dairy in it (because I wanted to experiment with cottage cheese) If you have aversions to dairy this won't be the breakfast option for you. Our family does dairy in moderation so it worked for us and our needs. Stay tuned though... I'll be posting dairy free breakfast casserole recipes in the near future!

Here's what you'll need:

  • 10-12 eggs

  • chopped vegetables ready for roasting

  • 3/4 cup cottage cheese

  • 1/4 cup shredded cheese

  • seasonings- onion powder, garlic powder, salt and pepper

Prep your vegetables:

First you'll need to roast your veggies. (I did this the night before when I had time) That way, early Sunday morning when I went to make this dish they were already there for me, ready to go. No worries though if you don't make them ahead. Here's how I roasted mine:

  1. Line a cookie sheet with foil

  2. Spray with cooking spray

  3. Spread veggies out evenly over pan

  4. Season with desired amount of garlic powder, onion powder, salt and pepper

  5. Generously spray veggies with cooking spray

  6. Pop in oven and let them bake at 380-400 degrees for about 30 min or until crisp on top.

After your veggies are roasted, you'll need to spray a 9 x 13 casserole dish with cooking spray (or use grass fed butter), and line the bottom of the dish with the vegetables.

For the egg mixture- crack your eggs into a large bowl and beat well. (I love my using my batter bowl with a handle because it pours so easily!) Then add your cottage cheese, and desired amount of seasonings. (Don't be scared, just a generous sprinkle of each will do.) Stir everything together and pour over top of your roasted veggies.

Before putting in the oven (preheated at 350), sprinkle your shredded cheese over the top. Let bake for about 30-35 minutes.

And there you have it! Veggies with breakfast AND a quick and easy prepped meal to get you through your busy week.


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