Aunt Rocky’s Mexican Breakfast Bake

Preheat oven to 350ºF. Spray an 8×8 or a 9″ glass pie dish with cooking spray.

Using hand mixer or whisk, whisk eggs until creamy and smooth. Add remaining ingredients except cheddar, and whisk again, mixing well.

Pour mixture into baking dish. Spread the shredded cheddar cheese over the top. Bake 45 minutes, or until set in the center (test with a knife). Cool at least 10 minutes before cutting.

Garnish with optional toppings, if desired. Remember to count the carbs for any toppings.

Notes:
• This casserole is good for any meal, and is even good served at room temperature, making it perfect for meal prep, lunch boxes, and make-ahead. May be frozen after baking.
• Substitute turkey sausage crumbles or bacon crumbles, if desired.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 242, Total Fat 19 g, Saturated Fat 10 g, Sodium 416 mg, Potassium 97 mg, Total Carbohydrate 4 g, Dietary Fiber 0 g, Net Carbs 0 g, Sugars 2 g, Protein 11 g. Macros: 74% fat, 19% protein, 7% carbs.

© November 29, 2018 Roxana Lopez for Aunt Rocky’s.