“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.” - by METG
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 516 cal
- 26%
- Fat
- 34.2 g
- 53%
- Carbs
- 36 g
- 12%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Not bad. With the chicken broth, this felt more like a dinner casserole, so I think with some chicken added it would be stellar--and a dinner casserole. For a breakfast casserole, not enough egg for..." See more me, and a tad too much potato. Hubs really enjoyed it. I thought it was good but needs some tweaks. Thanks for the recipe!"
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