Breakfast

Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) is for Breakfast.

Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) takes 15 minutes to prepare.

Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) takes 300 minutes to cook.

Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) makes 10 servings.

The ingredients for Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) are:

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

Here is how you make Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free):

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 piecesNumber of Servings: 10Recipe submitted by SparkPeople user KA.BARRY.

The nutritional information for Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free) is:

• 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