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Mexican breakfast hash

4 servings

each serving provides

1 leaner

3 greens

3 condiments

1 healthy fat

4 cups cauliflower florets (14.08 oz.)

3 cups Poblona peppers chopped

3 oz. reduced fat cream cheese

1/2 cup sour cream

1/2 cup green onions

1/4 cup reduced fat parmesan cheese

1 cup reduced fat cheddar

18 oz. raw jennio bulk turkey sausage

2 Tablespoons Guacamole ( each serving)

Preheat oven to 350. Spray casserole dish with non stick spray. Cut out stem and core from cauliflower and cut into some small pieces but some bigger ones. Cook in large pot of boiling water till cauliflower is tender but not overly soft. Drain well and mash with potato masher leaving some chunks.Cook the sausage. Slice the onions, cube the cream cheese, sour cream and parmesan cheese and add the peppers; mix all together and add in the cooked cauliflower. Put in casserole dish and top with remaining cheddar cheese. Bake 20-30 minutes covered, then broil just to brown the top. Top each serving with 2 Tablespoons Guacamole.

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