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.

METG

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Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

516 calories; protein 18.2g; carbohydrates 36g; fat 34.2g; cholesterol 231.6mg; sodium 758.4mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
12/25/2012
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! Read More
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/25/2012
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! Read More
(6)
Rating: 5 stars
05/18/2014
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.:) Read More
(4)
Rating: 5 stars
12/24/2016
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! Read More
(2)
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