Creamy Potato Breakfast Casserole

Impress your guests with this creamy and cheese-filled potato casserole seasoned with plenty of herbs. Bake immediately or refrigerate overnight and bake in the morning!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 516 Calories

Ingredients

• 2 tablespoons butter, melted
• 6 eggs, beaten
• 2 cups chicken stock
• 1 small onion, finely chopped
• 1 teaspoon sea salt
• 2 (8 ounce) packages cream cheese, cubed
• 2 tablespoons finely chopped fresh chives
• 3 pounds potatoes, diced
• 4 ounces mozzarella cheese, finely chopped
• 1 teaspoon finely chopped fresh tarragon
• 0.25 teaspoon ground black pepper
• 0.66666668653488 cup sour cream
• 0.33333334326744 cup powdered milk
• 0.5 teaspoon finely chopped fresh sage

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.