Slow Cooker Keto Mexican Breakfast Casserole {Low Carb & Gluten Free}
Servings 10 servings @ 1 slice
Calories 284kcal
Ingredients
- 12 ounces ground pork
- 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 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 1/2 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