Crock Pot Mexican Breakfast Casserole {Low Carb and Gluten Free}
Try this Crock Pot Mexican Breakfast Casserole {Low Carb and Gluten Free} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
slow cooker
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 10 eggs
- 1/2 teaspoon coriander
- 12 ounces jones dairy farm pork sausage roll
- 1 cup milk ( i used 1%)
- 1 cup pepper jack cheese or cheese of choice
- optional toppings: sour cream. avocado salsa, cilantro
- Carbohydrate 7.72268246129062 g
- Cholesterol 4.9 mg
- Fat 1.16750666990642 g
- Fiber 0.489195375382838 g
- Protein 4.51667382244866 g
- Saturated Fat 0.684917839109056 g
- Serving Size 1 1 Serving (183g)
- Sodium 283.82593923241 mg
- Sugar 7.23348708590779 g
- Trans Fat 0.0607504698696305 g
- Calories 57 calories
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.
