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Get ready to give your brunch game a delicious twist with Tex-Mex Eggs Benedict! This vibrant dish takes the classic poached eggs on English muffins and gives it a zesty makeover that’s bursting with flavor. Imagine perfectly poached eggs nestled atop breakfast sausage, all drizzled with a creamy queso that's as rich in texture as it is in taste. Add a sprinkle of hot sauce for that extra oomph!

This guilt-free take on a beloved favorite will have your taste buds dancing and your healthy lifestyle thriving. It's the perfect blend of comfort and flair that'll make your brunch both wholesome and indulgent—because who says you can’t have it all?

I lightened this Tex-Mex Eggs Benedict by using lightened up multi grain english muffins. I also used 100 calorie packs of avocado and reduced fat breakfast sausage. Other than that, there isn’t much else to be changed here. I like to cook the sausage and eggs up ahead of time and then have it all on hand to reheat every morning for breakfast, but it also makes a really good option for dinner too!

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