Simple to prepare the night before and bake in the morning for a tasty brunch! Feel free to increase the amount of veggies in the dish by adding bell peppers, diced tomato, fresh spinach, or asparagus. Bake right away or chill overnight and bake the following morning.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- ⅔ cup sour cream
- ⅓ cup powdered milk
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon sea salt
- ½ teaspoon finely chopped fresh sage
- ¼ 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 9×13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
- If you have refrigerated the casserole overnight, place the cold dish in the cold oven. Preheat the oven and the casserole dish together. Adjust baking time so casserole is in the oven for 30 to 40 minutes once the oven has reached 350 degrees.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 20 g |
| Sodium | 758 mg |
| Sugars | 5 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for church, so I only had one bite (sample) before it was devoured. Received many compliments and had multiple requests for recipes. I added extra cheese and cooked it 10 extra minutes under foil to let it firm up. The fresh herbs were a hit and the fact that it was creamy and not loaded down with heavy meats (pork- sausage, bacon and ham). It is a large recipe. I’m making it for Christmas breakfast tomorrow!
This was the BEST breakfast casserole I have ever made. My family generally doesn’t like “egg bake” type dishes because they are dry and flavorless…this one was neither!! The fresh herbs and the chicken broth gave it excellent flavor! Next time I would cut back a bit on the broth and add 1 more egg–I had to cook it another 10 mins and let it sit and “set” before serving. It was rich and creamy–everyone went back for seconds–my step-mother said it was better than my step-sisters, not that she would ever tell her that. 🙂
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 me, and a tad too much potato. Hubs really enjoyed it. I thought it was good but needs some tweaks. Thanks for the recipe!