Low Carb Vegetarian Mexican Breakfast Casserole Recipes
LOW CARB VEGETARIAN MEXICAN BREAKFAST CASSEROLE
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
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
VEGETARIAN MEXICAN BREAKFAST CASSEROLE
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
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
MEXICAN VEGETARIAN CASSEROLE
Make and share this Mexican Vegetarian Casserole recipe from Food.com.
Provided by Merlot
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
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