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5 from 1 vote

Slow Cooker Keto Mexican Breakfast Casserole {Low Carb & Gluten Free}

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10 servings @ 1 slice
Calories 284kcal
Author Brenda Bennett| Sugar-Free Mom

Ingredients

  • 12 ounces ground pork
  • ½ teaspoon garlic powder
  • ½ teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup salsa
  • 10 eggs
  • 1 cup heavy cream
  • 1 cup pepper jack cheese or Mexican blend
  • Optional toppings: sour cream. avocado salsa, cilantro

Instructions

Slow Cooker Method

  • 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 cream.
  • 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 ½ hours or low 5 hours.
  • Enjoy with optional toppings.

Oven Method

  • Follow all the steps through number 4. Preheat oven to 350 degrees. Grease a 9 by 13 baking dish. Pour mixture into the dish and bake for 30 minutes or until egg is set and cheese is melted.

Notes

Net Carbs: 2g
This recipe was first published in October of 2014 and updated with video in October 2019. 
Nutrition info does not include optional toppings.

Nutrition

Serving: 1piece | Calories: 284kcal | Carbohydrates: 3g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 198mg | Sodium: 387mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 0.7mg | Calcium: 123mg | Iron: 1.4mg