Crockpot Mexican Egg Casserole (make-ahead)
Low-carb crockpot breakfast casserole with eggs, chorizo-style seasoned turkey, peppers and cheese — great prepped for the week.
- Calories
- 460
- Protein
- 30g
- Carbs
- 6g
- Fat
- 34g
Per serving
Ingredients
For 4 servings · 190 min total
- egg8
- ground turkey4 oz
- bell pepper1
- onion1/2
- shredded cheddar2 oz
- olive oil1 tbsp
- cumin1/2 tsp
- chili powder1/2 tsp
- salt1/2 tsp
Instructions
- 1Brown the ground turkey in a skillet with a little oil, drain any excess, then stir in spices and remove from heat.
- 2Whisk eggs in a bowl and stir in cooked turkey, diced bell pepper, diced onion, and half the cheese.
- 3Spray the crockpot lightly and pour the egg mixture in, then cook on low until set (about 3 hours) or on high until cooked through.
- 4Top with remaining cheese, let sit a few minutes, then slice portions and serve warm or refrigerate and reheat.
- 5Store leftovers covered in the fridge for up to 4 days.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.