Slow Cooker Keto Mexican Breakfast Casserole {Low Carb & Gluten Free}
This Slow Cooker Keto Mexican Breakfast Casserole is low carb and naturally gluten free! Slow cooker or baking option included!
Slow Cooker Meals
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 slow cooker meals mostly for dinners, but having breakfast warm and ready is key to starting a day on the right foot in my opinion.You can actually prep this the night before if you prefer, just wait to slow cooker until the morning. Or make it on the weekend and store in the fridge for an easy breakfast that everyone can just help themselves with.
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. Recipes you might also like, Mexican Tamale Skillet Pie, Slow Cooker Mexican Shredded Chicken, and my Low Carb Mexican Lasagna is a winner too!
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!
Slow Cook or Bake Option
I realize that not everyone is a fan of actually using a slow cooker so in that case, or if you’ve never purchased one, then you can also just bake this recipe. Instructions are below.
However you decide to prepare this yummy Mexican breakfast meal, it will much loved by even the picky eaters in your family. Don’t forget to have some wonderful optional toppings for everyone to add their own, things like more salsa, sour cream, avocado, fresh cilantro.
Meal Plan Membership
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Slow Cooker Keto Mexican Breakfast Casserole
Slow Cooker Keto Mexican Breakfast Casserole {Low Carb & Gluten Free}
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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This may be a silly question, but if I double the recipe do I need to increase cooking time? Also has anyone tried making this in the oven??
I don’t think you need to increase cooking time.
I tried this in the oven as a single recipe. It was not nearly cooked in 30 minutes. I actually increased oven temp after the 30 minutes to between 375 – 400 degrees and it was ready and finished in about 45 – 60 minutes.
Could you substitute almond milk for dairy milk?
yes
Have you portioned this out and frozen it? Would love it if the kids could just heat a piece up for themselves during the week.
I’ve not frozen it, only kept in the fridge for a week and it was perfect and easy to make a slice and reheat.
We’ve tried freezing this in servings and it does very well.
have you tried substituting turkey sausage and egg whites for 1/2 the eggs?
I’ve not.
sounds delish! Would eggbeaters work?
I’m sure they would but I haven’t tried them.
Is there any way to add hashbrowns to this for a bit more substance if you want it to be carby?
I would add some chopped pre-cooked potatoes to the mix if you want the carbs.
This looks so good. I live by myself, so my concern is the amount this makes. Does anyone know if it is good to heat up the next day?
So I have a question. In the comments, people keep saying things about waking up to this. If you did that, wouldnt that mean starting it in the middle of the night? These arent overcooked. It sounds fabulous, but I hate overcooked, browned eggs. What’s the best way to avoid this?
I had this prepared the night before then woke early on the morning I was serving it to turn it on.
But even if you prep it the night before, it’s 2 1/2 hours cooking? I don’t wake up 3 hours before the kids eat breakfast…
Then you can just bake it when you get up with the kids instead of slow cooking.
You had me at slow cooker. You sealed the deal with breakfast casserole. This is so cool, I think my guys would do backflips in the morning for this one.
There’s nothing better than breakfast waiting for you when you get up in the morning, especially if you have guests! Love it!
Love this! I’ve been looking for more casserole recipes. And this ones made in a crock pot?! BONUS!
This is the first Mexican crock pot breakfast recipe I think I’ve ever seen. It looks great!
This is a perfect way to wake up for Sunday brunch. Love all the spice and that it’s so easy to put together!!
My crock pot gets good work out during the fall and winter! I love that this is naturally gluten free too!
I LOVE my crock pot too. I made a breakfast casserole in it once that turned out nasty and dry. Yours looks perfect!!
If you wanted to do a vegetarian version what would you substitute for the pork please? Would you use chick peas or black beans or aduki beans or something else like cooked quinoa? Also I have not heard of pepper jack cheese in Australia, would feta work? Thanks
I’d say feta would be too strong a taste, perhaps plain jack cheese if that’s available and add in a little bit of finely chopped jalapeño …or maybe even cheddar, which always tastes great in Mexican food. Not sure about the beans though…it might be good to experiment.
Good luck!
Time to dust my crockpot off. This looks like something my family would love!
I swore I’ll buy a crock pot. I don’t know what I am waiting for?! Thanks for the inspiration!
I love my crock pot too and this recipes is fantastic! Love all of your seasonings!
Looks delicious…..just wondering if the cheese gets mixed in or is a topping?
Thanks, just edited that part, just stir in with eggs and milk.
I’ve been meaning to do a breakfast casserole in the crockpot for weeks! Thanks for the nudge, and the great recipe.
My family adores anything Mexican and I adore anything I can make in the slow cooker. Win-win, can’t wait to try!
I LOVE the look of this slow cooker meal. I always forget (ok, I’m too lazy) to eat breakfast so I love that you make it a million times easier to not forget!
Drooooool. That sounds incredible!
My family loves all of these flavors, and I love the idea of making it in my crockpot! It’s that time of year where I always want something to be simmering away on the counter. 🙂