Ingredients

• 3 pounds potatoes , diced
• 2 tablespoons butter , melted
• 2 cups chicken stock
• 2 , 8 ounce
• 4 ounces mozzarella cheese , finely chopped
• 1 small onion , finely chopped
• 0.67 cups sour cream
• 0.33 cups powdered milk
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh tarragon
• 1 teaspoon sea salt
• 0.5 teaspoons finely chopped fresh sage
• 0.25 teaspoons ground black pepper
• 6 eggs , beaten

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 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. 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. 4 Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Nutrition per serving