Wednesdays Unplugged – Absolutely the World’s Best Egg Casserole…Ever!

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share! 


"What we must decide is how we are valuable rather than how valuable we are." ~ Edgar Z. Friedenberg


This past week has been a bit of a blur… my 96-year-old mother not doing well trying to recover from double pneumonia, our 1-year-old granddaughter having her fever spike to almost 105 degrees while at our house (very treatable ear infection), my first concert with the new vocal ensemble HYMNUS ANGELICUS remembering the saints who have gone before us, having an offer accepted for a first-time homebuyer purchase (exciting/scary time!), buyers looking for a bigger home for their growing family, buyers looking to downsize now that their children are grown, most of the leaves disappearing from the trees as we prepare for winter… all signs of the circle of life.


This week's recipe comes from several Bed & Breakfasts… Arrington B&B Journal, Cats Cradle B&B, Christopher's Bed & Breakfast in the Cincinnatti area. I figured the audacious title made it worth a try. It was indeed very delicious and moist! I used a bag of Simply Potatoes hash browns for the potatoes and decided to add the whole bag instead of just the 2 cups in the recipe. It was still good, but for an egg only dish it was too many potatoes. However, I think it would also be great with all the potatoes and 1-2 pounds cooked sausage added as well, maybe a red bell pepper… just a different dish.


  • Eggcasserole 12 eggs
  • 1 cup plain yogurt
  • 1 teaspoon Lawry's seasoned salt
  • 3/4 stick butter
  • 2 cups shredded hash brown potatoes (not frozen)
  • 1/4 cup (or less) chopped onion
  • 1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees F. Spray or grease a flat two-quart casserole dish.

Beat eggs, yogurt and salt together. Set aside.

Melt butter and lightly saute onion. Add potatoes, stir to mix. Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish, sprinkle grated cheese over the top. Bake at 350 degrees for approximately 25 minutes or until knife comes out clean when inserted.

Sharlene Hensrud, RE/MAX Results -


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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