Reduced-Fat Potato and Egg Breakfast Casserole
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.
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.
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