Creamy Potato Breakfast Casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

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.