Creamy Potato Breakfast Casserole

Creamy Potato Breakfast Casserole
  • 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
  • 2/3 cup sour cream
  • 1/3 cup powdered milk
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely chopped fresh sage
  • 1/4 teaspoon ground black pepper
  • 6 eggs, beaten


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

03/28/2018
Creamy Potato Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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