My favorite way to start the day, this gluten-free potato breakfast casserole with cottage cheese is savory, cheesy, and filling. Ready to eat in under an hour, it’s a filling, nutritious meal that packs a punch of protein, vitamins, nutrients, and fiber to keep you full until lunch. It’s perfect for meal prep or special occasions, like Christmas morning, and is a great way to use up holiday leftovers, like at Thanksgiving!
This casserole was one of those happy kitchen accidents — a mix of leftovers that turned into something so good, it’s now a staple in our brunch (and brinner!) rotation. It’s hearty, flavorful, and a little higher in protein thanks to the cottage cheese.
My husband said this dish reminds him of bubble and squeak — a British dish that utilizes leftover mashed potatoes and cabbage. But growing up in New Zealand, he knew it as a version made from leftover roast potatoes, vegetables, and sometimes a bit of meat or eggs — all baked together in one pan. Needless to say, it’s become one of his favorites now too, especially since this version makes it easy to toss in whatever leftovers you have on hand.
Tips Before You Begin
- Par-cook or use leftover roasted potatoes. This step makes a big difference. It keeps the texture tender (not undercooked!) and helps the casserole bake more evenly. Boil or steam the potatoes until they’re just fork-tender, or use pre-roasted potatoes for even more flavor.
- Season well — or customize it! Potatoes soak up a lot of flavor. So, season generously in the egg mixture and again once everything’s combined. If you’re using pre-cooked chicken or bacon, make sure it’s lightly seasoned, too.
- No Blender? No worries! You can whisk the batter together by hand. The cottage cheese will stay a little clumpy, but it bakes right into the potatoes. So, it’s not a big deal. I just prefer blending it all together because it smooths out the texture and helps the seasoning distribute more evenly for extra flavor.
- Pan size & baking times. I’ve tested this recipe in an 8.5×11.5, 9×9, and a 9×13 pan. The 8.5×11.5 is my favorite. It gives the casserole a thicker layer and keeps the center extra creamy. A 9×13 works just as well if you prefer a thinner layer and a slightly quicker bake. If you’re using a smaller 9×9 pan, the casserole will be thicker and may need a few extra minutes in the oven.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes – I prefer using Yukon gold or red potatoes. No need to peel the skin either.
Tip – I’ve made this casserole using whatever potatoes I have on hand—like a mix of sweet and gold potatoes—and it still turns out great! Just be sure to cut them all the same size and precook them until slightly tender before baking.
- Olive Oil – This helps sauté the vegetables. Substitute regular or vegan butter, if preferred.
- Veggies – White or yellow onion and bell peppers (any color!) add nutrients and fiber. I also include canned diced tomatoes with green chiles to enhance the savory flavor.
- Eggs – A must in any breakfast casserole, these bind all the ingredients together and create a custard like filling.
- Cottage Cheese – I recommend using small-curd cottage cheese for a smoother filling, but any kind will work.
Texture Tips + Substitutes- You can swap part of the cottage cheese for yogurt or sour cream (regular or dairy-free) to create a creamier texture. Using all cottage cheese gives the casserole a lighter, custardy texture with a nice protein boost.. 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.
- Non-Dairy Milk – Use regular dairy milk if you don’t need to keep your potato breakfast casserole dairy-free.
- Cheese – Shredded cheddar cheese or Colby Jack cheese adds a sharp, salty taste. Use dairy-free options, if needed.
- Seasonings – Chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper create a savory, slightly smoky taste.
Ingredient Swap: I’ve made this casserole with all kinds of spice blends. Feel free to switch things up with ranch seasoning, taco seasoning, or your favorite blend instead of the spices listed above. Just be sure they’re gluten-free!
- Optional: Cooked shredded chicken, cooked bacon, or cooked sausage for even more protein.
Nutrition Note: For those sensitive to lactose (like me!), cottage cheese can be a bit easier to digest once it’s baked. The heat helps break down some of the lactose and proteins, and blending it into the casserole means your body isn’t getting a big hit of dairy all at once. While it’s not a fix for full lactose intolerance, many people find baked cottage cheese easier to tolerate.
How to Make a Potato Breakfast Casserole with Cottage Cheese
Before you begin, preheat your oven. Then, lightly grease a casserole dish with oil or cooking spray.
- Prep potatoes. Par-cook your potatoes by steaming or boiling them just until tender. Then, drain the liquid, and set them aside.
- Sauté veggies. Heat oil or butter in a skillet over medium heat. Sauté the onion and pepper until softened.
- Make the filling. Blend the eggs, cottage cheese, milk, and seasonings until smooth. Then, stir in the drained tomatoes.
Note: Using 3 eggs in the filling gives a firmer, more potato-forward texture. 4 eggs make it creamier and slightly more custardy — Both work well; it just depends on your texture preference.
- Combine. Combine the potatoes, sautéed veggies, egg and cottage cheese filling, and shredded cheese in a large bowl. Add chicken or bacon, if using.
- Bake. Then, pour the mixture into a prepared baking dish, and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, and the potatoes are soft.
Flavor Tip: Add jalapeños, hot sauce, or pepper jack cheese! Or keep it simple and top casserole with cilantro or diced green onion before serving!
Serving Suggestions
I like topping my breakfast potato casserole with green onions, salsa, hot sauce, sour cream, guacamole, or avocado slices. It’s plenty filling on its own, but you can never go wrong with a side of fresh fruit or a creamy banana latte! Or, serve your easy breakfast casserole with gluten-free French toast casserole or sheet pan chocolate protein pancakes for something sweet.
Make Ahead & Storage
Make-Ahead: To prepare in advance, assemble the potato breakfast casserole as directed, then cover tightly and refrigerate for up to 24 hours before baking. When ready to bake, remove it from the fridge and let it sit at room temperature for about 20 minutes before baking. This helps it bake evenly. If baking straight from the fridge, you may need to add an extra 5–10 minutes to the bake time to ensure the center is heated through.
Store: Once cool, cover the casserole tightly with aluminum foil. Or, transfer leftovers to an airtight container. They will stay fresh in the fridge for up to 4-5 days.
Freezer: Wrap the cooled casserole tightly in plastic wrap, followed by aluminum 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.
More of Our Favorite
Gluten-Free Breakfast Recipes
Potato Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Description
Ingredients
- 1.5–2 lbs (about 5 cups) Yukon gold or red potatoes, diced* See notes
- 1 ½ 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*
- 1 ¾ 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
Substitutes– 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.
- Prep Time: 15-20
- Cook Time: 40-50
- Category: casserole
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4.1 g
- Sodium: 506.5 mg
- Fat: 15.9 g
- Saturated Fat: 7 g
- Carbohydrates: 26.6 g
- Fiber: 3 g
- Protein: 15.1 g
- Cholesterol: 111.4 mg
I made this with chicken and red potatoes and added a tiny bit of ranch seasoning and it tasted just like king ranch casserole but gluten-free!
Woohoo! That’s what I was going for! Glad you enjoyed it Abigail!