Name: Creamy Potato Breakfast Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Potatoes, diced - 3 pounds; Butter, melted - 2 tablespoons; Chicken stock - 2 cups; Cream cheese, cubed - 2 (8 ounce) packages; Mozzarella cheese, finely chopped - 4 ounces; Onion, finely chopped - 1 small; Sour cream - ⅔ cup; Powdered milk - ⅓ cup; Finely chopped fresh chives - 2 tablespoons; Finely chopped fresh tarragon - 1 teaspoon; Sea salt - 1 teaspoon; Finely chopped fresh sage - ½ teaspoon; Ground black pepper - ¼ teaspoon; Eggs, beaten - 6

Ingredients for - Creamy Potato Breakfast Casserole

1. Potatoes, diced 3 pounds

2. Butter, melted 2 tablespoons

3. Chicken stock 2 cups

4. Cream cheese, cubed 2 (8 ounce) packages

5. Mozzarella cheese, finely chopped 4 ounces

6. Onion, finely chopped 1 small

7. Sour cream ⅔ cup

8. Powdered milk ⅓ cup

9. Finely chopped fresh chives 2 tablespoons

10. Finely chopped fresh tarragon 1 teaspoon

11. Sea salt 1 teaspoon

12. Finely chopped fresh sage ½ teaspoon

13. Ground black pepper ¼ teaspoon

14. Eggs, beaten 6

How to cook deliciously - Creamy Potato Breakfast Casserole

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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