If you're looking for a hearty, delicious, and nutritious start to your day, these Potato Breakfast Sandwiches With Avocado and Cottage Cheese will hit the spot. This recipe combines the crispy goodness of roasted potatoes with creamy avocado and tangy cottage cheese, offering a wholesome breakfast or brunch option. These open-faced sandwiches are easy to prepare and packed with fresh ingredients that will keep you full and energized.
These potato breakfast sandwiches with avocado and cottage cheese are a fun and tasty way to shake up your morning routine. Not only are they visually appealing, but they also offer a great balance of carbs, healthy fats, and protein to keep you satisfied throughout the day. Whether you're serving them for a special breakfast or a weekend brunch, these sandwiches are sure to impress!
If you like breakfast taco style recipes like these you need to try my cottage cheese breakfast tacos! If you are a fan of potatoes, my garlic parmesan smashed potatoes are a must try! Or if you are big on cottage cheese, try my cottage cheese tunacado wrap.
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Ingredients
Potatoes - The foundation of this dish, potatoes provide a crispy and sturdy base for the toppings. I love using thinly sliced potatoes to create a crunchy "toast" alternative that's both gluten-free and full of flavor. Baking them until golden brings out a subtle sweetness and offers the perfect contrast to the creamy toppings.
Grated Cheese - Adding cheese on top of the potato slices helps bind them together and brings a comforting richness. As the cheese melts, it creates a delicious crispy edge while holding the layers in place.
Avocado - Creamy, rich, and packed with healthy fats, avocado complements the crispy potatoes perfectly. I love adding avocado because it gives the dish a buttery texture and a dose of heart-healthy nutrients.
Tomatoes - Juicy tomatoes add a fresh burst of flavor and a slight acidity that balances out the richness of the avocado and cheese. They bring vibrant color and freshness to the sandwich.
Italian Seasoning - The herbs in Italian seasoning—oregano, basil, and thyme—add a fragrant touch to these potato breakfast sandwiches. I like to sprinkle this blend to give the dish a hint of savory depth without overpowering the natural flavors of the vegetables.
Cottage Cheese - High in protein and creamy in texture, cottage cheese is the perfect topping for these sandwiches. Its mild, tangy flavor pairs beautifully with the richness of the avocado and the savory notes of the roasted potatoes.
Olive Oil - A light brush of olive oil helps the potatoes crisp up in the oven while adding a subtle richness. It's a healthier option than butter, and I enjoy using it because it enhances the natural flavors of the potatoes.
See recipe card for quantities.
Instructions
- Step 1: Begin by thinly slicing the potatoes into oval shapes. Lay them out on a baking sheet, overlapping slightly to form two rectangle-shaped bases, each about 3x4 slices. These layered potato stacks will form the foundation of your potato breakfast sandwiches.
- Step 2: Lightly brush the potato slices with olive oil, ensuring they’ll get nice and crispy in the oven. Sprinkle the grated cheese over the top, but leave the edges of the potato slices exposed for that extra crunch. Pop the tray into a preheated oven at 200°C (400°F) and bake for around 25 minutes, or until the potatoes are tender and the cheese has melted, creating crispy, golden edges.
- Step 3: After baking, allow the potatoes to cool for about 10 minutes. Then, carefully flip them over so the cheese side is on the bottom. Spread a generous layer of cottage cheese on top of the baked potato breakfast sandwiches. Season with a pinch of Italian seasoning to elevate the flavor. Next, top with slices of ripe avocado and juicy tomatoes, layering them evenly across the potato base. I also like to add sriracha for some spicy flavor.
- Step 4: Gently fold one side of the potato stack over the toppings to form a sandwich. Serve your potato breakfast sandwiches immediately, or enjoy them at room temperature for a delightful brunch treat.
Hint: Ensure the potatoes are thinly sliced for maximum crispiness. The thinner the slice, the quicker and crispier they’ll bake. Let the potatoes cool before flipping and adding toppings. This helps maintain their crunch and avoids soggy bottoms from excess moisture.
Substitutions
Potatoes - If you want a different base, try sweet potatoes for a slightly sweeter and more nutrient-dense option. For a low-carb alternative, zucchini (courgette) slices could work well, offering a lighter, veggie-forward base.
Grated Cheddar Cheese - You can substitute grated cheese with mozzarella for a milder flavor or parmesan for a sharper, saltier bite. If you're dairy-free, opt for a vegan cheese alternative that melts well.
Avocado - If you're out of avocado or want something different, try mashed chickpeas or hummus for a creamy texture and boost of plant-based protein. Guacamole would also work well for a more flavored option.
Tomatoes - For a change of pace, use roasted red peppers or sundried tomatoes for a deeper, more intense flavor. Cucumbers or pickles could add a crisp, refreshing element as well.
Italian Seasoning - Swap this with herbes de Provence, taco seasoning, or even just a sprinkle of garlic powder and paprika for a different flavor profile. If you prefer something fresher, a mix of chopped fresh basil or cilantro works too.
Cottage Cheese - If cottage cheese isn’t your favorite, you can replace it with ricotta for a creamier texture, or for a more indulgent twist, try cream cheese. For a dairy-free option, use plant-based cream cheese or silken tofu blended with lemon juice for a tangy, creamy alternative.
Olive Oil- If you don't have olive oil, avocado oil or coconut oil are excellent alternatives that add their own unique flavor while still helping the potatoes crisp up. Butter can also be used for a richer taste.
Variations
Smoked Salmon and Dill - Replace avocado with smoked salmon and sprinkle fresh dill on top. Use cream cheese instead of cottage cheese for a luxurious, savory breakfast sandwich with a touch of herbs.
Egg and Spinach - Add scrambled eggs and sautéed spinach for a protein-packed twist. Swap Italian seasoning for smoked paprika for a little extra kick.
Bacon and Gouda - Crisp up some bacon and use gouda cheese instead of grated cheese. Top with arugula for a peppery bite that complements the smoky flavors.
Equipment
parchment paper
Sharp knife
Storage
Store any leftover potato breakfast sandwiches in an airtight container in the fridge for up to 3 days. It's best to store the potato bases and toppings separately to avoid sogginess. Reheat the potatoes in the oven or air fryer to regain crispness before assembling. Avoid microwaving, as it can make the potatoes rubbery. For best results, assemble the sandwiches just before eating.
If you're meal prepping, slice the avocado and tomatoes just before serving to maintain their freshness and vibrant color. You can also freeze the baked potato bases wrapped in parchment paper and stored in a ziplock bag for up to 1 month. When ready to eat, simply reheat them in the oven and add the fresh toppings.
Top Tip
Let the potatoes cool before flipping and adding toppings. This helps maintain their crunch and avoids soggy bottoms from excess moisture. You can also dab them with a paper towel to get rid of some of the moisture. Use parchment paper or a silicone baking mat on your baking tray to ensure the potatoes don’t stick. This also helps with easier flipping and ensures you don’t lose any of that golden cheesy layer to the tray.
FAQ
Potatoes provide complex carbohydrates for sustained energy, fiber for digestion, and essential nutrients like vitamin C and potassium. They're filling, versatile, and can be paired with proteins or healthy fats, making them an excellent base for a balanced breakfast.
Soggy breakfast potatoes result from moisture. To prevent this, slice them thinly, dry them thoroughly before cooking, and avoid overcrowding the pan or baking sheet. Properly spacing the potatoes allows them to crisp instead of steam.
Russet, Yukon Gold, and red potatoes are excellent for breakfast. Russets become crispy when roasted or fried, Yukon Golds offer a buttery texture, and red potatoes hold their shape well, making them versatile for various breakfast dishes.
Related
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Pairing
These are my favorite dishes to serve with these potato breakfast sandwiches:
Recipe
Potato Breakfast Sandwiches with Avocado and Cottage Cheese
Equipment
- Baking tray
- Parchment paper
- Cutting board
- Sharp knife
Ingredients
- 2 potatoes thinly sliced
- 30 g grated cheese
- 1 avocado
- 2 big tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon oil
- 150 g cottage cheese
- Sriracha optional
Instructions
- Begin by thinly slicing the potatoes into oval shapes. Lay them out on a baking sheet, overlapping slightly to form two rectangle-shaped bases, each about 3x4 slices. These layered potato stacks will form the foundation of your potato breakfast sandwiches.
- Lightly brush the potato slices with olive oil, ensuring they’ll get nice and crispy in the oven. Sprinkle the grated cheese over the top, but leave the edges of the potato slices exposed for that extra crunch. Pop the tray into a preheated oven at 200°C (400°F) and bake for around 25 minutes, or until the potatoes are tender with crispy edges and the cheese has melted, creating crispy, golden edges.
- After baking, allow the potatoes to cool for about 10 minutes. Then, carefully flip them over so the cheese side is on the bottom. This creates a sturdy, cheesy base for the toppings, making the perfect structure for these potato breakfast sandwiches.
- Spread a generous layer of cottage cheese on top of the baked potato breakfast sandwiches. Season with a pinch of Italian seasoning to elevate the flavor. Next, top with slices of ripe avocado and juicy tomatoes, layering them evenly across the potato base.
- Gently fold one side of the potato stack over the toppings to form a sandwich. Serve your potato breakfast sandwiches immediately, or enjoy them at room temperature for a delightful brunch treat.
