CREAMY POTATO BREAKFAST CASSEROLE

Creamy Potato Breakfast Casserole image

Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.

Provided by METG

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 14

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Ingredients

3 pounds potatoes, diced
2 tablespoons butter, melted
2 cups chicken stock
2 (8 ounce) packages cream cheese, cubed
4 ounces mozzarella cheese, finely chopped
1 small onion, finely chopped
⅔ cup sour cream
⅓ cup powdered milk
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon sea salt
½ teaspoon finely chopped fresh sage
¼ teaspoon ground black pepper
6 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g