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Written by Di Bauer March 1, 2002, Updated by Andrew DiMino March 1, 2015
Low-Carb, Gluten-Free, Primal, Nut-Free
Southwestern Breakfast Casserole Low-Carb Recipe
This Low-Carb Gluten-Free Keto Southwestern Breakfast Casserole is delicious and perfect for breakfast, lunch, dinner, or a brunch for friends and family.
Because it cooks in the crockpot, you can go about your day while it cooks.
It also stays fresh very well in the refrigerator if you want to make it on a Sunday and use it for a week’s worth of breakfasts.
PrintSouthwestern Breakfast Casserole Low-Carb Recipe
This Low-Carb Gluten-Free Southwestern Breakfast Casserole is delicious and perfect for breakfast, lunch, dinner, or a brunch for friends and family. Because it cooks in the crock pot, you can go about your day while it cooks. It also stays fresh very well in the refrigerator if you want to make it on a Sunday and use it for a week’s worth of breakfasts.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 10 1x
- Category: Low-Carb, Gluten-Free, Primal, Nut-Free
Ingredients
- 1 pound spicy breakfast sausage
- 1 pound mild breakfast sausage
- 18 eggs
- 1/2 cup heavy cream
- 1/2 cup water
- 1 tablespoon grass-fed butter
- 1 small can green chilies
- 2 1/2 cups grated cheddar
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 cup orange bell pepper, diced
- 1 cup green onions, diced
- sour cream (optional)
- salsa (optional)
Instructions
- Brown both packages of the sausage thoroughly. Drain and set aside.
- Beat the eggs, heavy cream, and water together. Set aside.
- Grease crock with the butter.
- To layer the ingredients in the crockpot, start with half the cooked sausage. Sprinkle ½ the chilies, ½ the onion, ½ the red bell pepper, ½ the orange bell pepper, and ½ the green onions over the sausage, distributing them evenly over the sausage. Sprinkle half of the cheese over the vegetables.
- Distribute the remaining sausage over the cheese, then sprinkle the remaining chilies, onion, and yellow bell pepper over the sausage. Sprinkle the remaining cheese over all.
- Pour the beaten egg mixture over the ingredients in the casserole.
- Sprinkle the remaining green onions and red bell pepper over the egg mixture. This produces a colorful top to the casserole.
- Cover the crockpot, turn it on low, and cook for 7-8 hours.
- Serve with sour cream and salsa.
Notes
This casserole reheats well. If you make one on Saturday or Sunday, you have breakfast for the entire week already prepared.
I use one package of hot sausage and one package of mild, but you can obviously use 2 packages of either hot or mild depending upon your own personal taste.
You can substitute green bell pepper for both the red and orange bell peppers; it’s less expensive, but not quite so pretty that way.
If you prefer a little more spice, substitute the green chilies with a small jar of red jalapeno chilies.
You also substitute Monterey Jack or Pepper Jack cheese for the cheddar.
Nutrition
- Serving Size: 8 ounce bowl
- Calories: 696
- Sugar: 0g
- Sodium: 927mg
- Fat: 61g (548 Calories from Fat)
- Trans Fat: 0g
- Carbohydrates: 7g (6g Net Carbs)
- Fiber: 1g
- Protein: 30g
- Cholesterol: 493mg
Sounds delicious. However, I’d like to make this casserole in the oven, what temperature would be best (Fahrenheit) and how long at that temperature would it take to bake?