Crock Pot Mexican Breakfast Casserole (Low Carb & Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 ounces Jimmy Dean Reduced Fat Pork Sausage1/2 teaspoon garlic powder1/2 teaspoon coriander1 teaspoon cumin1 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepper1 cup salsa10 eggs1 cup milk, ( I used 1%)1 cup Pepper Jack cheese or cheese of choice (Low fat shredded cheddar)Optional toppings: sour cream. avocado, salsa, cilantro
In a large skillet over medium heat, cook the pork sausage until no longer pink.
Add seasonings and salsa. Set aside to cool slightly.
In a another bowl whisk the eggs and milk.
Add the pork to the eggs, then add the cheese and stir to combine.
Grease the bottom of the crock pot and pour in mixture.
Cover and cook on high 2 1/2 hours or low 5 hours.
Enjoy with optional toppings.
Serving Size: 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user KA.BARRY.
Add seasonings and salsa. Set aside to cool slightly.
In a another bowl whisk the eggs and milk.
Add the pork to the eggs, then add the cheese and stir to combine.
Grease the bottom of the crock pot and pour in mixture.
Cover and cook on high 2 1/2 hours or low 5 hours.
Enjoy with optional toppings.
Serving Size: 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user KA.BARRY.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 14.8 g
- Cholesterol: 220.1 mg
- Sodium: 543.4 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.6 g
- Protein: 18.7 g
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