Herb-Roasted Crustless Chicken & Garden Veggie Cheese Squares
Description
These Herb-Roasted Crustless Chicken & Garden Veggie Cheese Squares are packed with roasted vegetables and savory herbs. The roasting step enhances the natural sweetness of the vegetables, while melted cheese and tender chicken create a rich, satisfying flavor. Perfect for brunch, lunchboxes, or light dinners.
Ingredients
2 cups cooked shredded chicken
½ cup diced bell peppers (mixed colors)
½ cup sliced mushrooms
½ cup grated carrot
1 tablespoon olive oil
1 cup shredded Colby Jack cheese
4 large eggs
¾ cup milk
½ cup cottage cheese
1 teaspoon Italian seasoning
½ teaspoon black pepper
Salt to taste
Directions
Preheat oven to 375°F (190°C). Line a square baking pan with parchment paper.
Toss bell peppers, mushrooms, and carrots with olive oil. Roast on a baking sheet for 10 minutes.
Spread roasted vegetables and shredded chicken evenly in the prepared pan.
Sprinkle Colby Jack cheese over the top.
In a bowl, whisk eggs, milk, cottage cheese, Italian seasoning, salt, and pepper.
Pour mixture evenly into the pan.
Bake for 25–30 minutes until set and lightly golden.
Cool slightly before cutting into squares.