Best Egg Casserole Ever

Serves 8

12 eggs
1 cup plain yogurt or sour cream
1 tsp seasoned salt, or to taste
6 TBS butter or margarine
¼ c (or less) chopped onion
2 cups shredded hash brown potatoes (I use the frozen pre-shredded store bought ones to save time)
1 cup grated sharp Cheddar cheese


Beat eggs, yogurt, and salt together.

Melt butter in large pan, slightly sauté onion and stir in potatoes.

Pour the egg mixture into potato mixture and lightly stir to blend ingredients.

Pour into a greased 2-quart casserole. Sprinkle with grated cheese.

Bake at 350 degrees for approximately 25 minutes or until a knife inserted into center comes out clean.

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