Name: Reduced-Fat Potato and Egg Breakfast Casserole
Total time: 1 h 50 min
Ingredients: 1 teaspoon vegetable oil; 1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces; 8 ounces white mushrooms , trimmed and sliced thin; 2 onions , chopped fine; 1 red bell pepper , stemmed, seeded, and chopped; Salt and pepper; 12 ounces Canadian bacon , chopped; 6 scallions , sliced thin; 4 ounces low-fat cheddar cheese , shredded (1 cup); 8 large eggs; 2 cups whole milk; 3 tablespoons cornstarch; 1 ounce Parmesan cheese , grated (1/2 cup)

Why This Recipe Works

A rich, cheesy egg casserole laden with sausage and potatoes is a breakfast favorite, but not a very healthy way to start the day. To lighten it up while keeping it flavorful and satisfying, we start by swapping out fatty sausage for leaner (but still meaty and savory) Canadian bacon. Low-fat cheddar and Parmesan replace full-fat cheese, and we cut the traditional Yukon Gold potatoes with low-cal mushrooms, onions, and red bell pepper, all of which we sauté in the same skillet for convenience. When it came to the custard, we found that whole eggs were the only way to go, but we nixed the half-and-half in favor of whole milk, adding a bit of flour to make up for the thinner consistency.

Before You Begin

We prefer Cracker Barrel Reduced Fat Sharp Cheddar Cheese.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Heat oil in 12-inch nonstick skillet over medium-high  heat until shimmering. Add potatoes, mushrooms, onions, bell pepper, and 1/2 teaspoons salt; cover; and cook for 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are tender, about 10 minutes.

to make ahead

Transfer vegetable mixture to prepared dish and let cool for 10 minutes. Stir in bacon, scallions, and cheddar. Whisk eggs, milk, cornstarch, 1/2 teaspoon pepper, and 1/4 teaspoon salt together in large bowl. Pour egg mixture over vegetable mixture. Sprinkle casserole with Parmesan. Bake until eggs have set and top is lightly browned, 30 to 40 minutes, rotating dish halfway through baking. Let cool for 20 minutes before serving. Cooked, cooled vegetable and egg mixtures can be refrigerated separately for up to 24 hours.