Low Carb Vegetarian Mexican Breakfast Casserole

Low Carb Vegetarian Mexican Breakfast Casserole


1. Preheat oven to 350F and grease a 9x13 pan.

2. Saute onion and pepper in olive oil until onions are translucent.

3. Add minced garlic and saute for 1 minute.

4. Add Morningstar crumbles and chopped jalapenos. Cook until heated through.

5. Add spices to crumbles and mix thoroughly. Remove from heat.

6. Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.

7. Mix crumble mixture and egg mixture. Pour in pan.

8. Bake for 30 minutes, top with cheese, and bake for 15 more minutes.

9. Let stand 15 minutes before serving.

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Nutrition

Ingredients