Low Carb Vegetarian Mexican Breakfast Casserole Recipes

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VEGETARIAN MEXICAN BREAKFAST CASSEROLE



Vegetarian Mexican Breakfast Casserole image

This is my vegetarian version of a Mexican breakfast casserole based on items I usually have in my fridge. Since I rarely keep cream or half-and-half, I decided to try cream cheese and was pleased with how it worked out. I think this recipe would lend itself well to different vegetables or adding meat.

Provided by carcrumpler

Categories     Breakfast and Brunch     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

1 (20 ounce) package refrigerated prepared diced potatoes (such as Simply Potatoes® Steakhouse Seasoned Diced Potatoes)
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, cubed
1 cup milk
9 eggs, beaten
¾ cup chopped tomato
½ cup chopped red onion
1 bunch cilantro, chopped
½ tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried marjoram
2 cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Toss potatoes with butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
  • Place cream cheese into the bottom of a large bowl. Pour hot potatoes on top and mix gently until only a few lumps are left.
  • Heat milk in a microwave-safe container in a microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared pan.
  • Bake in the preheated oven until set and golden, about 45 minutes.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 13.8 g, Cholesterol 286.3 mg, Fat 30.4 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 17.4 g, Sodium 897.5 mg, Sugar 3.1 g

LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE



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

LOW CARB BREAKFAST CASSEROLE



Low Carb Breakfast Casserole image

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

Provided by wngammill

Categories     Breakfast

Time 40m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 8

2 lbs ground sausage
8 ounces softened cream cheese
1/2 small onion, diced
2 (7 ounce) cans diced green chilies
12 beaten eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350.
  • spray 9x13 pan with non-stick cooking spray.
  • Brown sausage and drain excess grease.
  • Press sausage into bottom of pan.
  • Break cream cheese into pieces and evenly distribute on top of sausage.
  • Sprinkle with onions and peppers.
  • Our eggs over the sausage mixture.
  • add shredded cheese to the top.
  • Bake for 25 minutes or until eggs are just set.
  • Allow to cool for about 5 minutes before cutting.

Nutrition Facts : Calories 412.4, Fat 34.5, SaturatedFat 13.9, Cholesterol 271.1, Sodium 1159.1, Carbohydrate 3.3, Fiber 0.5, Sugar 2, Protein 21.5

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