2poblano pepperscut in half lengthwise, seeds removed
1tablespoonolive oil
1poundlean ground turkey sausageour recipe for sausage
1/4cupyellow oniondiced
5egg whites
4eggs
1/2cupskim milk
1/4cupGreek yogurtplain
1teaspoonkosher salt
1/2teaspoonblack pepper
1cupcheddar cheeselow-fat, shredded
4cupshash brownsshredded
For the Tomato Avocado Topping
1avocadopeeled, pitted and diced
1cuptomatoesdiced
1/4cupgreen onionsdiced
1/4teaspoonkosher salt
Instructions
For the Casserole
Preheat oven to high broil.
Coat each pepper half with olive oil and place on a cookie sheet, skin side up. Place under the broiler for 10 to 15 minutes or until peppers are charred. Remove from oven, using tongs quickly place charred peppers in a small bowl, tightly cover with plastic wrap and set aside.
Reduce preheated oven temperature to 350 degrees and lightly spray a 9x13-inch casserole dish with non-stick spray.
In a medium skillet, cook turkey sausage breaking up into pieces as it cooks. When the sausage is about half cooked, add the onion and continue to cook until the onion is translucent and no pink remains in sausage. Remove from stove, drain any excess fat, and allow to cool.
While the sausage is cooling, remove peppers from bowl and scrape off the charred skin. Dice the pepper flesh into small cubes and stir into the sausage and onion mix.
In a large bowl whisk together egg whites, eggs, milk, yogurt, salt, and pepper. Whisk until little to no yogurt clumps remain. Add sausage, pepper, and onion mix, cheese, and hash browns. Mix well and hash browns are completely coated in egg mix.
Pour into a casserole dish, cover with foil and bake for about 1 hour. Uncover and bake for an additional 10 to 15 minutes or until top begins to brown. Allow casserole to sit for 10 minutes before slicing and serving. Top with tomato avocado topping.
For the Tomato Avocado Topping
Lightly mash the avocado. Add remaining ingredients and mix will. Serve on top of Roasted Poblano and Sausage Casserole.