Microwave Mexican Pork, Mushroom & Egg Cauliflower Hash
A filling microwave hash combining pork, cauliflower rice, mushrooms, egg, Mexican cheese, and taco seasoning.
- Calories
- 810
- Protein
- 57g
- Carbs
- 16g
- Fat
- 51g
Per serving
Ingredients
For 4 servings · 22 min total
- boneless pork shoulder2 lb
- cauliflower rice6 cup
- mushrooms, sliced2 cup
- yellow onion1
- shredded mexican cheese3 oz
- large egg4
- canola oil4 tsp
- taco seasoning4 tsp
- garlic, minced4 tsp
- salt & black pepper4 tsp
Instructions
- 1Cut the pork into very small, even pieces so it cooks more safely and evenly in the microwave. Put it in a microwave-safe bowl with the oil, taco seasoning, garlic, salt, and pepper.
- 2Cover loosely and microwave until the pork is cooked through and reaches 145°F (63°C), stirring every few minutes. If needed, continue in short intervals until no pink remains and the pieces are tender, then rest at least 3 minutes before slicing.
- 3Add the onion, mushrooms, and cauliflower rice. Cover loosely and microwave until the vegetables are tender and the cauliflower rice is hot, stirring once.
- 4Make a well in the center, crack in the egg, and gently pierce the yolk. Cover loosely and microwave until the egg is set, stirring once to distribute it through the hash.
- 5Sprinkle with the Mexican cheese and microwave briefly until melted. Let stand for a moment before eating.
Let Ember plan your whole week
Our little flame builds a full week of meals like this one — plus workouts and the grocery list — around your goal, your tastes, and your budget.
Start My Journey3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.