12 eggs
1 c plain yogurt
1 tsp Emeril’s essence
6 T butter
2 c shredded hash brown potatoes
1/4 c chopped onion
1 c grated sharp cheddar cheese
Beat eggs, yogurt, and salt together. Melt butter and sauté onion. Add thawed potatoes, and stir to mix. Add potatoes to eggs and combine. Pour into a buttered 7×11 baking dish. Sprinkle grated cheese over top, and bake at 350° for 25 minutes or until knife comes out clean when inserted. Cut into 8 squares.
Optional: add diced green chiles or cooked, crumbled turkey bacon or breakfast sausage if desired.
