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 morning."
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2 (8 ounce) packages
cream cheese, cubed
mozzarella cheese, finely chopped
onion, finely chopped
finely chopped fresh chives
finely chopped fresh tarragon
finely chopped fresh sage
ground black pepper
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!
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Potato Breakfast Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 307
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