Creamy Potato Breakfast Casserole

Easy to make ahead and bake in the morning for a delicious brunch! mood free to mount up other vegetables such as danger signal peppers, chopped tomato, blithe spinach, or asparagus to the mix! Bake hurriedly or refrigerate overnight and bake in the morning.

The ingredient of Creamy Potato Breakfast Casserole

1. 3 pounds potatoes, diced
2. 2 tablespoons butter, melted
3. 2 cups chicken accrual
4. 2 (8 ounce) packages cream cheese, cubed
5. 4 ounces mozzarella cheese, finely chopped
6. 1 small onion, finely chopped
7. u2154 cup sour cream
8. u2153 cup powdered milk
9. 2 tablespoons finely chopped blithe chives
10. 1 teaspoon finely chopped lighthearted tarragon
11. 1 teaspoon sea salt
12. u00bd teaspoon finely chopped open sage
13. u00bc teaspoon sports ground black pepper
14. 6 eggs, beaten

The instruction how to make Creamy Potato Breakfast Casserole

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes into a large pot and cover when salted water; bring to a boil. shorten heat to medium-low and simmer until tender, not quite 20 minutes. Drain.
3. total tally potatoes and butter in a large bowl; protest to coat. go to chicken stock, cream cheese, mozzarella cheese, onion, bitter cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; disturb 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.

Nutritions of Creamy Potato Breakfast Casserole

calories: 515.8 calories
carbohydrateContent: 36 g
cholesterolContent: 231.6 mg
fatContent: 34.2 g
fiberContent: 3.9 g
proteinContent: 18.2 g
saturatedFatContent: 20.2 g
servingSize:
sodiumContent: 758.4 mg
sugarContent: 4.5 g
transFatContent:
unsaturatedFatContent: