Creamy Potato Breakfast Casserole Recipe - Allrecipes.com
Creamy Potato Breakfast Casserole Recipe
  • READY IN ABOUT hrs

Creamy Potato Breakfast Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins

Footnotes

  • Cook's Note:
  • 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.
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Reviews More Reviews

Dec 25, 2012

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!

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 251 mg
  • 84%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 758 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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