Reduced-Fat Potato and Egg Breakfast Casserole | Umami

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)