Crock Pot Mexican Breakfast Casserole (Low Carb and Gluten Free)
Try this Crock Pot Mexican Breakfast Casserole recipe, or contribute your own.
Try this Crock Pot Mexican Breakfast Casserole recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 10 eggs
- 1/2 teaspoon coriander
- 12 ounces jones dairy farm pork sausage roll
- 1 cup milk ( i used 1%)
- 1 cup pepper jack cheese or cheese of choice
- optional toppings: sour cream. avocado salsa, cilantro
- Carbohydrate 7.72268246129062 g
- Cholesterol 4.9 mg
- Fat 1.16750666990642 g
- Fiber 0.489195375382838 g
- Protein 4.51667382244866 g
- Saturated Fat 0.684917839109056 g
- Serving Size 1 1 Serving (183g)
- Sodium 283.82593923241 mg
- Sugar 7.23348708590779 g
- Trans Fat 0.0607504698696305 g
- Calories 57 calories
Step-by-step
- 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 milk.
- 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.
A properly executed slow cooker breakfast yields distinct layers of firm yet tender proteins, where spiced pork sausage suspends evenly throughout a soft custard without weeping excess moisture. Achieving this texture relies entirely on one fundamental thermal step: browning the meat in a skillet over medium heat first to render excess fat and drive off raw surface water before it ever enters the ceramic insert. When raw sausage goes straight into a slow cooker, it releases rendering fats and juices that dilute the dairy and egg proteins, resulting in a watery pool instead of a cohesive bake. Letting that cooked meat cool slightly before whisking it into the liquid eggs prevents premature curdling. Furthermore, greasing the ceramic crock thoroughly with high-smoke-point oil ensures the pepper jack cheese melts into the perimeter without bonding to the stoneware.
Thermal Control and Moisture Management
Cooking large format egg dishes in a slow cooker introduces unique challenges regarding heat distribution, as ceramic elements radiate thermal energy slowly from the sides and bottom. Setting the appliance to high for two and a half hours or low for five hours creates the necessary thermal window for the internal temperature to reach 160 degrees Fahrenheit, the threshold required to set whole eggs safely. Whisking the milk and eggs vigorously incorporates microscopic air cells that expand under the cover, preventing the dense rubbery texture that plagues unwhisked slow cooker eggs. Allowing the finished casserole to rest uncovered for ten minutes off the heat permits steam to escape, which firms the structure for clean slicing.
- If excess liquid pools on the surface after cooking, tilt the crock slightly and blot moisture with paper towels before slicing.
- Substitute Monterey Jack or mild cheddar at a 1:1 ratio if pepper jack creates too much heat.
- Store leftovers in an airtight glass container in the refrigerator for up to four days.
