SPICY SAUSAGE CASSEROLE
1 pound pork sausage
8 ounces cream cheese, softened
10 ounce can Ro-tel tomatoes, undrained (diced tomatoes with green chiles)
16 ounces frozen cauliflower, cooked and drained
Brown the sausage; drain the fat if necessary. Stir in the cream cheese until blended. Add the Ro-tel tomatoes. Slightly chop the cauliflower and mix with the sausage. Good served with a fried egg on top.
Makes 6-8 servings
Do not freeze
Per 1/6 Recipe: 399 Calories; 34g Fat; 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 299 Calories; 25g Fat; 15g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is a very simple recipe and is tasty for any time of the day, not just for breakfast. I got the idea from the Creamy Chile Sausage Gravy recipe. I added the cauliflower to give it a little more substance.
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