Crock Pot Mexican Breakfast Casserole is low carb and naturally gluten free!
If you’re new to following my blog you may have noticed I am a lover of my crock pot. I NEED to make something in it at least weekly, if not more. With a busy family of 3 kids, we are out most every night of the week for the children’s activities. Some days are harder than others and the hubby and I are outnumbered, which can get pretty tough, pretty quickly. I rely on friends and family with carpooling and my crock pot every step of the way.
I’ve got many main dish meals mostly for dinners, but having breakfast warm and ready is key to starting a day on the right foot in my opinion.
This dish is perfect for a weekend brunch, but I prefer it for Monday mornings!! Why? Simply because Mondays tend to be tough as it is and breakfast shouldn’t be a challenge when you’re trying to get back into the routine after a wonderful but relaxed weekend.
My family is quite fond of all things Mexican food related. They love my Chicken Enchilada Bake, Healthy Chimichangas, Crock Pot Taco Chili, Crock Pot Enchilada Soup, Turkey Enchilada’s and so many more.
Only fair to make a Mexican style breakfast for them to enjoy!
You can make this spicier if your family prefers, by using medium salsa and increasing the chili powder. As written, it is not spicy, opinion provided by my daughter who hates all things spicy. She is a tween and very opinionated and ate two pieces. The hubby , teen and little man, loved it and wished it was spicier!
Nutrition information is without additional toppings.
- Serves: 10
- Serving size: 1
- Calories: 320
- Fat: 24.1g
- Saturated fat: 10.8g
- Carbohydrates: 5.2g
- Sugar: 1.6g
- Sodium: 749mg
- Fiber: .8g
- Protein: 17.9g
- Cholesterol: 231mg
- 12 ounces Jones Dairy Farm Pork Sausage Roll
- 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
- 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.
This post is sponsored by my client, Jones Dairy Farm. Thank you for supporting the brands I enjoy working with.