Creamy Potato Breakfast Casserole

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.

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

Ingredients

• 2 tablespoons butter, melted
• ⅔ cup sour cream
• ¼ teaspoon ground black pepper
• 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
• ⅓ cup powdered milk
• 1 teaspoon finely chopped fresh tarragon
• ½ 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.