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Egg-Topped Breakfast Hash


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



Pulse cauliflower in a blender until reduced to rice-sized pieces. (Or use Green Giant 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.



1/4 of recipe (about 1/2 cup hash with 1/2 egg): 114calories, 4g total

fat (1.75g sat fat), 215mg sodium, 10.5 g carbs, 1.5g fiber, 1gsugar,

8.5g protein

 Adapted from: Publish Date November 9, 2015 Author: Hungry Girl Copyright © 2015 Hungry Girl. All Rights Reserved.