• hcgup

Breakfast Casserole

2 poblano chile peppers
4 links (12 oz) chicken sausage, casing removed
1 tsp oil
1/2 medium onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
12 egg whites
4 whole eggs
1 cup skim milk
1 tsp Frank’s hot sauce
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup green onion, chopped
2 tbsp cilantro, chopped
4 oz low fat cheddar cheese, grated
Oil to grease baking dish
Sour cream (or nonfat Greek yogurt), as garnish
 
Preheat oven to 350° F. Roast the poblanos by placing them on an open flame. You can do this on your stovetop if you have gas burners, or on your outdoor grill. Turn them frequently with tongs, until all sides are charred black. Place the peppers in a plastic or paper bag until cool enough to handle. (Placing them in the bag helps to separate the skin from the meat of the pepper.) Peel the skin off, split lengthwise, and remove seeds and stems. Grease 8×8 inch baking dish and lay peppers evenly across bottom. In a large pan, cook the chicken sausage over medium heat, breaking it apart as it browns. Remove from heat, and spoon crumbled sausage evenly over poblano peppers. In the same large skillet, add oil, onion and bell peppers, and sauté over medium heat until onion becomes translucent. Add the garlic and stir for one minute. Spoon mixture evenly over sausage and poblanos. Then add green onions and cilantro over top. In a large bowl, whisk the egg whites, eggs, milk, hot sauce, chili powder, garlic powder, onion powder, salt, and pepper together. Gently pour into baking dish, making sure to coat all ingredients. Add cheese over top as the final layer. Bake for 30 minutes, or until golden and bubbly and egg is no longer translucent.
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