1988: Make-Ahead Breakfast Casserole
Lean ground pork is seasoned to mimic the flavor of sausage, while allowing you to control the sodium. Egg substitute, eggs, and egg whites are combined to provide the desired egg-y texture with less saturated fat than you’d have if it was all eggs. Sharp cheddar cheese instead of mild cheddar makes it taste like there’s more cheese than a couple tablespoons per serving, while keeping saturated fat at a reasonable level. For a super convenient breakfast when you have company, this is assembled the day before and chills in the refrigerator until you’re ready to bake it in the morning.