Potato Breakfast Casserole Recipe
Gluten-free potato breakfast casserole with cottage cheese—savory, cheesy, and protein-packed. Ready in under an hour, perfect for meal prep, holiday mornings, or using up leftovers.
Servings 6 -8
Ingredients
- 1.5 –2 lbs about 5 cups Yukon gold or red potatoes, diced* See notes
- 1½ tablespoons olive oil or butter
- 1 small onion ¾ cup diced yellow onion
- 1 small/medium bell pepper ¾ cup diced
- 3 –4 large eggs 3 for slightly less custard filling
- ¾ cup cottage cheese see notes for substitutions
- ⅔ cup non-dairy milk or milk of choice
- ¾ cup canned diced tomatoes with green chiles drained*
- 1¾ to 2 cups shredded cheddar or colby jack cheese divided (dairy-free if needed)
- 1 to 1 ¼ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- Black pepper to taste
- Optional: 1 cup cooked shredded chicken or 4–5 strips cooked bacon crumbled
- Garnish: chopped fresh cilantro or green onions
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish — 9×13-inch for a thinner layer. 8.5×11.5 or 9×9-inch for a thicker bake.
- Par-cook potatoes (optional but recommended): Steam or boil 8–10 minutes until just tender. Drain and set aside.
- In a skillet, heat oil or butter over medium heat. Add onion and bell pepper; sauté 5–7 minutes until softened.
- In a blender or bowl, whisk eggs, cottage cheese, milk, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir in drained tomatoes.
- In a large bowl, combine potatoes, sautéed veggies, egg and cottage cheese mixture, and 1¼ cups shredded cheese. Mix in chicken or bacon if using.
- Pour into the prepared dish. Top with remaining cheese. Bake for 40-50 minutes (until potatoes are cooked through), uncovered, until bubbly and golden.
- Cool slightly before serving. Top with cilantro or green onions.
- Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4–5 days.
Notes
Substitutions: Feel free to use any type of potato you like—or even a mix (sweet potatoes work great, too). Just be sure to cut them into evenly sized pieces and par-cook them until slightly tender before adding to the casserole. Or use pre-roasted potatoes for even more flavor.
Filling Tips: You can swap part of the cottage cheese for yogurt or sour cream to create a creamier texture. Using all cottage cheese gives the casserole a lighter, custardy texture with a nice protein boost. For a creamier result, try ½ cup cottage cheese + ⅓ cup plain Greek yogurt or sour cream instead of ¾ cup cottage cheese. All options bake up beautifully — it just depends on the texture and flavor you prefer. If using dairy-free cheese or yogurt, add a little extra baking time as needed.
Canned Tomatoes: I used about ½ of a 10-ounce can of Rotel, but you can use any canned diced tomatoes you have on hand. If you’re using a mix with a seasoning, like tomatoes with green chiles, feel free to save the remaining half of the drained can for topping before serving, if desired.
Freezer: Wrap the cooled casserole tightly in plastic wrap, then foil (or store in a freezer-safe container). Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until warmed through (about 20 minutes), or microwave individual portions.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Let sit at room temp about 20 minutes before baking, or add 5–10 minutes if baking straight from the fridge.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 26.6g | Protein: 15.1g | Fat: 15.9g | Saturated Fat: 7g | Cholesterol: 111.4mg | Sodium: 506.5mg | Fiber: 3g | Sugar: 4.1g
