Breakfast and Brunch
World's Best Egg Casserole
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese
Preheat oven to 350°.
Spray or grease a two-quart casserole dish with cooking oil.
Beat eggs, yogurt, and salt together.
Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish. Sprinkle grated cheese over casserole.
Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.
Cut into 8 squares.
Puff pancakes
The pancakes:
1/4 cup (1/2 stick) butter
4 eggs
1 cup lowfat milk
1 cup flour
The topping:
1 lemon, sliced in half
2 Tbs. powdered sugar
Heat oven to 425*. Divide the butter between two 8-inch round cake pans and put in the oven to melt. Meanwhile, mix eggs, milk, and flour in a blender or by hand until batter is smooth. Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15-20 minutes, until pancakes are very puffy, firm and golden brown on edges. Remove from oven, squeeze lemon over pancakes, sprinkle with powdered sugar and serve warm.