Creamy Potato Breakfast Casserole |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. 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 |
2/3 cup sour cream |
1/3 cup powdered milk |
2 tablespoons finely chopped fresh chives |
1 teaspoon finely chopped fresh tarragon |
1 teaspoon sea salt |
1/2 teaspoon finely chopped fresh sage |
1/4 teaspoon ground black pepper |
6 eggs, beaten |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
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