Mexican Low Carb Breakfast Casserole
Lean turkey sausage, green chile, eggs, and Mexican cheeses come together in this savory, low carb breakfast casserole... It's quick and easy to make, can be prepared in advance, and requires just 1 pan!
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Equipment
Ingredients
- 8 ounces lean turkey breakfast sausage
- 8 eggs - whisked thoroughly
- ½ teaspoon salt
- ½ cup onion - chopped
- 1 bell pepper - chopped
- 1 teaspoon ground cumin
- 4 ounces queso requesón - or ricotta; see Ingredients Notes in post
- 1 cup roasted green chile - chopped
- 4 ounces Mennonite cheese (queso Menonita) - + more for finishing; see Ingredients Notes in post
Instructions
- Preheat oven to 350°.
- Brown the breakfast sausage over medium-high heat in an ovenproof skillet (spray with cooking spray if using lean sausage).
- Add the chopped onion, bell pepper, and ground cumin to the skillet. Sauté until the onion is translucent, then add the green chile. Stir to combine. Remove from the heat. Spread sausage mixture evenly in the skillet.
- Combine the whisked eggs with the requesón and menonita. Pour over the sausage mixture. Jiggle the skillet to settle the egg mixture.
- Place the skillet in your preheated oven. After 15 minutes, top the casserole with additional grated cheese if desired.
- Bake the egg casserole until it's nicely browned, and the interior temperature reaches 160°. Slice and enjoy!
Nutrition
Calories: 270kcal | Carbohydrates: 8g | Protein: 23g | Fat: 17g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com