Creamy Potato Breakfast Casserole

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat and cook at a gentle simmer until fork-tender, about 20 minutes, then drain.

3. 3

   Toss the drained potatoes with the butter in a large bowl. Add the chicken stock, cream cheese, mozzarella, onion, sour cream, powdered milk, chives, tarragon, salt, sage, and pepper, stirring until everything is well combined. Gently fold in the beaten eggs, then transfer the mixture to a 9×13-inch baking dish.

4. 4

   Bake until the top is golden brown and the eggs are fully set, 30 to 40 minutes.