Reduced-Fat Potato and Egg Breakfast Casserole

Name: Reduced-Fat Potato and Egg Breakfast Casserole
Yield: Serves 8
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)

Main Courses
Eggs
Casseroles

By Cristin Walsh ･ Appears in Cook's Country June/July 2014

Everyone loves a rich, cheesy, sausage-stuffed breakfast casserole—at least until they see the fat and calorie content. We set out to retool this favorite.

SERVES 8

TIME 1½ hours, plus 20 minutes cooling

Reduced-Fat Potato and Egg Breakfast Casserole

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