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Potato breakfast sandwiches with avocado and cottage cheese

Potato Breakfast Sandwiches with Avocado and Cottage Cheese

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine French, Mediterranean
Servings 2
Calories 450 kcal

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.

Notes

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.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 15gFat: 22.5g
Keyword avocado breakfast, cottage cheese recipes, crispy potato, easy breakfast, nutritional breakfast, potato breakfast, potato recipes
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