Creamy Potato Breakfast Casserole

Name: Creamy Potato Breakfast Casserole
Total time: 80
Yield: 8
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

Recipe by METG from allrecipes.com

Breakfast 1 Hr. 20 Mins.

Ingredients

8 servings

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3 pounds potatoes, diced
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2 tablespoons butter, melted
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2 cups chicken stock
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2 (8 ounce) packages cream cheese, cubed
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4 ounces mozzarella cheese, finely chopped
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1 small onion, finely chopped
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⅔ cup sour cream

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⅓ cup powdered milk
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2 tablespoons finely chopped fresh chives
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1 teaspoon finely chopped fresh tarragon
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1 teaspoon sea salt
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½ teaspoon finely chopped fresh sage
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¼ teaspoon ground black pepper
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6 eggs, beaten

Instructions

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.