Potato Breakfast Casserole Recipes
CREAMY POTATO BREAKFAST CASSEROLE
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.
Provided by METG
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- 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 9x13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g
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- Add eggs, milk, sausage, hash browns, salt, pepper and remainder of the cheese in a large bowl. Mix until combined.
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- Preheat oven to 350°F. Lightly grease a 13- x 9-inch broiler-safe baking dish with cooking spray, and set aside. Heat oil in a large skillet over medium-high. Add sausage; and cook, stirring to break up sausage, until browned and just cooked through, about 7 minutes. Transfer to a plate lined with paper towels. Do not wipe skillet clean.
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- Toss together potatoes and flour in a large bowl. Stir in cheese, cooked sausage, and bell pepper mixture. Spoon into prepared baking dish.
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