Description
This gluten-free potato breakfast casserole is a savory, cheesy, and protein-packed dish perfect for breakfast, brunch, or meal prep. Featuring Yukon gold or red potatoes, sautéed veggies, cottage cheese, and a blend of flavorful spices, this casserole delivers comforting taste with a nutritious boost. Its modest prep and cook time make it an ideal choice for busy mornings or holiday gatherings.
Ingredients
Potatoes and Vegetables
- 1.5–2 lbs (about 5 cups) Yukon gold or red potatoes, diced
- 1 small onion (¾ cup diced yellow onion)
- 1 small/medium bell pepper (¾ cup diced)
Dairy and Eggs
- 3–4 large eggs (3 for slightly less custard filling)
- ¾ cup cottage cheese
- ⅔ cup non-dairy milk or milk of choice
- 1 ¾ to 2 cups shredded cheddar or colby jack cheese, divided (dairy-free if needed)
Other Ingredients
- 1 ½ tablespoons olive oil or butter
- ¾ cup canned diced tomatoes with green chiles, drained
- 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
- Garnish: chopped fresh cilantro or green onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish—use a 9×13-inch dish for a thinner casserole layer or an 8.5×11.5 or 9×9-inch dish if you prefer a thicker bake.
- Par-Cook Potatoes: For best results, steam or boil the diced potatoes for 8–10 minutes until just tender. Drain well and set aside. This step helps ensure the potatoes cook through evenly in the casserole.
- Sauté Vegetables: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5–7 minutes, stirring occasionally, until softened and fragrant. Remove from heat.
- Prepare Custard Mixture: In a blender or mixing bowl, whisk together the eggs, cottage cheese, non-dairy milk or milk of choice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Stir in the drained canned diced tomatoes with green chiles for a bit of spice and moisture.
- Combine Ingredients: In a large mixing bowl, combine the par-cooked potatoes, sautéed onion and bell pepper, the egg and cottage cheese mixture, and 1¼ cups of shredded cheese. If using shredded cooked chicken, fold it in here. Mix gently but thoroughly to combine all ingredients well.
- Assemble and Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheese (about ½ to ¾ cup) evenly on top. Bake in the preheated oven for 30–35 minutes until the casserole is set in the middle and the cheese on top is golden and bubbly.
- Rest and Garnish: Remove the casserole from the oven and let it rest for about 5 minutes to set before slicing. Garnish with chopped fresh cilantro or green onions for a fresh pop of color and flavor. Serve warm.
Notes
- To maintain a gluten-free dish, ensure all spices and canned ingredients are certified gluten-free.
- For dairy-free versions, substitute cottage cheese and shredded cheese with plant-based alternatives.
- Par-cooking potatoes is optional but helps avoid undercooked potatoes in the final bake.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can customize this recipe by adding cooked breakfast sausage, bacon, or other vegetables like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
