LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE

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Low Carb Vegetarian Mexican Breakfast Casserole image

Make and share this Low Carb Vegetarian Mexican Breakfast Casserole recipe from Food.com.

Provided by sglumich

Categories     Breakfast

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Steps:

  • Preheat oven to 350F and grease a 9x13 pan.
  • Saute onion and pepper in olive oil until onions are translucent.
  • Add minced garlic and saute for 1 minute.
  • Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
  • Add spices to crumbles and mix thoroughly. Remove from heat.
  • Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
  • Mix crumble mixture and egg mixture. Pour in pan.
  • Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 193.6, Fat 14.3, SaturatedFat 6.9, Cholesterol 212.4, Sodium 433.7, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 12.1

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