Bacon & Egg Casserole Recipe Modification

There were limitations and confounding variables in this experiment. For the modification recipes the baking pan was used and the original recipe the cup cake pan was used. This possibly affected the moistness of the complete product. The modified was more moist than the original. Another factor of moistness could also be the Greek yogurt used as a substitute for light sour cream. The panelists agreed that the modified recipe had more mixture of flavors. However, it was spicy due to the cayenne peppers. The smoked Gouda was the main ingredient substituting for the taste of bacon. It did not completely mimic the flavor, aroma and texture of bacon but it added a rich smokey flavor into the recipe. In the modified recipe, arugula vegetable was also added to increase the vitamins content of the recipe. Other vegetables could be used to add extra vitamins and minerals into the recipe such as kale, broccoli, spinach, mushrooms, white onions, avocado, and many more. Arugula is a good source of vitamin K. It also contains vitamin C and vitamin A. Lastly, the shredded cheese into the mixture of ingredients in the original recipe and the Gouda cheese in the modified recipe was sprinkled on top with scallions half way into the baking time. Overall, I really enjoyed doing this experiment because it really ties in with food science and nutrition. It is not only about changing ingredients in the recipe to make it healthier but flavors, texture, consistency, mouth feel and aroma matters as well. It is important to make modification for healthier nutritional recipes but keeping consistent with flavor and taste matter as well.

Bacon & Egg Casserole (Original Recipe)

Prep 20 minutes Bake 40 minutes

For 8 Servings

• 4 Bacon Strips

• 12 Whole Eggs

• 1 cup Whole Milk

• ½ (2oz) cup Cheddar Cheese shredded

• ½ cup Sour Cream

• ¼ cup Scallions slicedà

• 1 ½ tsp Salt

• ½ tsp Black Pepper

Directions:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.

• In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.

• Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Sprinkle shredded cheese and scallions on top. Bake, uncovered, at 325° (350) for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes.

Modified Smoked Egg Casserole

Prep 20 minutes Bake 40 minutes

For 8 Servings

• 1 tsp Cayenne Peppers

• 4 Whole Eggs & 8 Egg Whites

• 1 cup Skim Milk

• ½ cup Smoked Gouda Cheese

• ½ container Non-Fat Plain Greek Yogurt

• ¼ cup Scallions slicedà

• 1 ½ tsp Salt

• ½ tsp Black Pepper

• 1 tbsp Garlic

• 1/2 cup Arugula

Directions:

• In a large bowl, beat eggs. Add milk, onions, smoked paprika, garlic and, salt and pepper. Stir the vegetables in the mixed ingredients

• Pour into a greased 13-in. x 9-in. baking dish. Sprinkle shredded cheese and scallions on top. Bake, uncovered, at 325° (350) for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes.

• Reduction of 79 kcal or 40%

• Reduction of 8.78 grams of total fat or 64%

• Reduction of 3.87 grams of saturated fats or 63%

• Reduction of 161 milligrams of cholesterol or 61%

• Reduction of 169.19 milligrams of sodium or 38%

• Increase of 19.41 milligrams of potassium or 8%

• Increase of 16 milligrams of calcium or 8.6%

• Increase of 2.44 milligrams of magnesium or 12.4%

• Increase of 1.27 milligrams of vitamin C or 47%

• Increase of 88.13 units of beta-carotene or 63%

#photo