Creamy Potato Breakfast Casserole
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by METG
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 mo
Ingredients
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment