Microwave Potato and Egg Casserole

At a Glance

  • Potato Type: Russet
  • Prep Method: Microwave
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


  • 3/4 lb. Yukon Gold potatoes, very thinly sliced
  • 1 cup quartered and thinly sliced onion
  • 8 eggs
  • 1/2 cup nonfat plain yogurt
  • 1/2 teaspoon garlic salt
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 1/4 cup each: real bacon bits or pieces, diced bell pepper, sliced green onions


Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place the potatoes and onions in prepared dish. Cover with plastic wrap and microwave on HIGH for 7 minutes. Whisk together eggs, yogurt and garlic salt.  Stir in cheese, bacon, bell pepper and green onions.  Use oven mitts to remove dish from microwave, carefully remove cover from dish due to steam build-up.  Pour egg mixture over potatoes; cover and microwave on HIGH for 7 minutes more or until eggs are set in the center.

Calories: 230 Fat: 11g Cholesterol: 305mg Sodium: 480mg Vitamin C: 0.35% Fiber: 1g Protein: 17g Potassium: 79mg

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.