Today’s recipe is a complete 180 from yesterday’s. Yesterday, we had a healthy protein and veggie centered affair, but today, things are getting back to normal and that can only mean one thing: carbs. This recipe is from last month’s Cooking Light magazine, and when I saw it in all of it’s high definition goodness on my iPad, I knew I had to make it.
I’m not quite sure how it’s the “light” version with all of the cheese, potatoes, and sausage that go into it, but hey, I won’t argue with you magazine people! Although, the statistics don’t lie. Each serving (1/6 of the casserole) has:
- Calories: 432
- Fat: 20.2g
- Saturated fat: 7.5g
- Monounsaturated fat: 9.2g
- Polyunsaturated fat: 2.1g
- Protein: 17g
- Carbohydrate: 47.1g
- Fiber: 4.9g
- Cholesterol: 72mg
- Iron: 2.9mg
- Sodium: 686mg
- Calcium: 152mg
Which I suppose isn’t terrible if you can keep yourself to only one serving!
Ours was a bit lighter, though, since we used our chicken sausage instead of the Mexican Chorizo the recipe calls for. To make up for the missing heat, we added some of our favorite Harry’s Habanero hot sauce from the Boulder Hot Sauce Company. Have I ever told you about them before? My sister discovered it when she moved to Colorado a few years ago and it’s been our favorite ever since. In fact, I didn’t even like hot sauce until I had this! The flavor is so smoky and complex, but it may be some of the hottest hot sauce I’ve ever had so be careful!
The addition of the egg also makes this recipe go easily from dinner to breakfast if you possibly have any leftover to save. While it was amazing as is, next time I want to add a few refried black beans to it instead of some of the sausage–although I think Jeff may take some convincing!
You can find the recipe on the Cooking Light website here. (Note: we did not make the side cilantro mixture as a topping).