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Creamy Potato Breakfast Casserole
Creamy Potato Breakfast Casserole
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Wow your guests with this rich and herby cheesy potato casserole. Bake right away or refrigerate overnight for easy morning baking.
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
  • 0.66666668653488 cup sour cream
  • 0.33333334326744 cup powdered milk
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon sea salt
  • 0.5 teaspoon finely chopped fresh sage
  • 6 eggs, beaten
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) for the perfect cooking environment.
  • Place the potatoes in a large pot, cover with salted water, and bring to a boil. Simmer on medium-low heat until tender for about 20 minutes. Drain the potatoes.
  • In a large bowl, mix potatoes with butter until coated. Stir in chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper until well combined. Gently fold in the egg until fully incorporated. Transfer mixture into a 9x13-inch casserole dish.
  • Bake in the oven until golden brown and the eggs are fully cooked, for 30-40 minutes.

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