Creamy Potato Breakfast Casserole

Creamy Potato Breakfast Casserole

Recipe by METG from allrecipes.com

Breakfast 1 Hr. 20 Mins.

Ingredients

8

8 servings

  • 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

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.

Nutritional Facts

Per 8 servings

  • Calories: 516
  • Carbohydrate: 36g
  • Fat: 34g
  • Fiber: 4g
  • Protein: 18g
  • Sugar: 5g

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