Egg Casserole with vegetables and basil cream sauce


Prep Time:


Cooking Time:

35 minutes




  • 12 Eggs
  • 2 cups Shredded hash browns
  • 1 cup Plain yogurt
  • 1/4 cup Chopped onion
  • 1 tsp Lawry’s seasoned salt
  • 1 cup Grated sharp cheddar cheese


Spray a two quart casserole dish with cooking oil. Beat eggs, yogurt and salt together. Melt
butter and lightly sauté onion. Add thawed potatoes (pat dry between paper towels). Stir
to Mix. Pour into 8” x 8” casserole dish. Sprinkle grated cheese over casserole. Bake at 350
degrees for approximately 35 minutes or until knife comes out clean when inserted. Cut
into squares.

Lightly roast in olive oil and Italian seasoning various fresh vegetables such as asparagus,
portabella mushrooms, zucchini, orange and red peppers. Spoon over individual casserole

Basil Sauce: melt 2 tbl butter and mix with 3 tbl flour until smooth. Then gradually add 1
cup milk, 1 tsp basil and ½ tsp salt mix all the while. Cook until thickened. Drizzle over egg
and vegetables.

Makes 6 generous serving

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