Creamy Yogurt Egg Bake!

Adding Greek yogurt to your eggs gives them a slight tang, extra creaminess and additional protein. In this recipe, they’re combined with hash browns, tomatoes, spinach and cheese and baked into a delicious breakfast casserole that yields enough to feed a small crowd.

Serves: 8Prep: 10 minutesCook: 35 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 12 Grade A Large Eggs
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 teaspoon Seasoned Salt (or, to taste)
  • 3⁄4 stick (6 Tbsp.) Butter or margarine, melted
  • 2 cups shredded hash brown potatoes, thawed
  • 1 cup grated Sharp Cheddar Cheese
  • 2 tomatoes, seeded and cut into 8ths
  • 1 cup spinach, chopped


  • Preheat oven to 350°F. Spray or grease 2-quart casserole dish with cooking oil.
  • Beat together eggs, yogurt and salt.
  • In large bowl, stir together butter and potatoes. Lightly stir in egg mixture, tomatoes and spinach. Pour into casserole dish. Sprinkle grated cheese over.
  • Bake 35 minutes or until knife comes out clean when inserted.
  • Cut into 8 squares.