May
24
2016

Egg-Topped Breakfast Hash

Ingredients

1 cup roughly chopped cauliflower

1/4 cup quick-cooking corn grits

2 dashes salt

1/4 cup (about 2 large) egg whites

1/4 cup shredded reduced-fat cheddar cheese

3 cups roughly chopped spinach leaves

1 tsp. dried minced onion

2 large eggs

Optional topping: black pepper

Directions

Pulse cauliflower in a blender until reduced to rice-sized pieces. (Or use Cauliflower Crumbles). Transfer to a medium microwave-safe bowl.
Add grits, a dash of salt, and 1/3 cup water. Mix well. Cover and microwave for 2 minutes, or until thickened.
Stir well, and let cool for 5 minutes.
Add egg whites and cheese, and mix thoroughly.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and crumble cauliflower mixture until fully cooked and lightly browned, about 6 minutes.
Add spinach, onion, and remaining dash of salt. Cook and stir until spinach has wilted, about 1 minute.
Divide mixture between 2 plates or bowls, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium heat. Crack eggs into the skillet, well spaced from each other, and cook per your preference. (Or cook one at a time.)
Top each portion of the hash with an egg.

MAKES 2 SERVINGS

1/2 of recipe (about 1 cup hash with 1 egg): 225 calories, 8g total

fat (3.5g sat fat), 431mg sodium, 21g carbs, 3g fiber, 2.5g sugars,

17g protein

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