Mexican brunch bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 190.4
- Total Fat: 10.6 g
- Cholesterol: 128.1 mg
- Sodium: 254.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.3 g
- Protein: 17.8 g
View full nutritional breakdown of Mexican brunch bake calories by ingredient
Introduction
5 link pkg. of the low fat chicken and pork Italian sausage, remove casings,brown in skillet,chop into small pieces. Use paper towels to press & remove grease. ( I cut 1/2 of the fat in calculation)Salt free tortilla chips (3 serv = 33 round chips)
1or 2 sm. Can green chilies.
1 two cup pkg of 2% grated cheese
6 eggs lg
6 egg whites
0.5 teaspoon (or more if you like) ground cumin
Paprika 5 link pkg. of the low fat chicken and pork Italian sausage, remove casings,brown in skillet,chop into small pieces. Use paper towels to press & remove grease. ( I cut 1/2 of the fat in calculation)
Salt free tortilla chips (3 serv = 33 round chips)
1or 2 sm. Can green chilies.
1 two cup pkg of 2% grated cheese
6 eggs lg
6 egg whites
0.5 teaspoon (or more if you like) ground cumin
Paprika
Number of Servings: 12
Ingredients
-
Brown sausage and remove as much of the grease by pressing or squeezing w paper towels.
Mix cumin into eggs mixing well add 1/2 c skim.
In 9 x13 inch pan or crock pot insert.
Layer with half of each: chilies, sausage, chips and cheese. Repeat.
Pour eggs over all. Sprinkle with paprika.
Let set in refrig. overnight.
Bake pan at 350 for 35_ 40 min till eggs are set.
Or cook in crock pot for 5-6 hrs on low.
You can also top with thinly sliced tomatoes before cooking.
Directions
Bake pan at 350 for 35-40 min till eggs are set.
Or cook in crock pot for 5-6 hrs on low.
Serving Size: makes 12 , 3x4 inch squares
Or cook in crock pot for 5-6 hrs on low.
Serving Size: makes 12 , 3x4 inch squares