Crock Pot Mexican Breakfast Casserole (Low Carb & Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Crock Pot Mexican Breakfast Casserole (Low Carb & Gluten Free) calories by ingredient
Introduction
Author: Brenda Bennett| Sugar-Free Mom Author: Brenda Bennett| Sugar-Free MomNumber of Servings: 10
Ingredients
-
12 ounces Jimmy Dean Reduced Fat Pork Sausage
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup salsa
10 eggs
1 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
Tips
Weight Watchers Points Plus: 8*
Directions
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.