Greetings my fellow foodies! Today, I am excited to share a recipe that will satisfy your cravings for a hearty, flavorful and healthy breakfast all at once. Get ready to experience the deliciousness of our Low Carb Vegetarian Mexican Breakfast Casserole Recipe!
This recipe is perfect for those who are health-conscious and want to enjoy satisfaction without sacrificing taste. Each bite of this beauty is packed with the perfect balance of protein, vitamins and antioxidants to keep you energized throughout the day.
No longer do you have to choose between a quick breakfast, a satisfying one or a healthy one. This Mexican breakfast casserole recipe is the culinary intersection where nutrition meets taste. It takes minutes to assemble and you can customize it by swapping some ingredients to fit your dietary needs.
So don’t wait any longer, grab your apron and let’s dive right in!
Why You’ll Love This Recipe
Dive into the flavors of Mexico with this amazing Low Carb Vegetarian Mexican Breakfast Casserole. You don’t have to be a vegetarian to enjoy this wonderful dish, but it will delight you with its true mexican flavor! A combination of eggs, salsa, spices, and veggies make this casserole an experience that you won’t want to miss.
One reason you’ll love this recipe is that it’s perfect for starting your day. It packs a punch full of flavor and nutrients, providing you with the energy you need to tackle your day. The ingredients are all-natural, low-carb and high-protein making it a great option for those who are health-conscious or following keto diet trends.
The second reason why this recipe stands out is that it’s incredibly easy to make. You don’t need to spend hours in the kitchen to prepare it. Just grab a few ingredients from your pantry or grocery store and follow our simple instructions. No complicated steps or techniques required! Plus, it’s a great dish to prepare ahead of time and reheat on busy mornings.
Lastly, this vegetarian Mexican breakfast casserole is perfect for gatherings with friends and family. It can satisfy a crowd without breaking the bank – tacos got nothing on this delicious recipe! The colorful toppings make the dish even more enticing, and the combination of flavors can leave everyone wanting for more.
Don’t hesitate any longer! Whether you’re looking for an impressive brunch recipe or a quick make-ahead breakfast option, this low carb vegetarian Mexican breakfast casserole is definitely worth trying. So go ahead and give it a shot; trust us, your taste buds will thank you!
Let us start with the ingredients that we need for this delicious Low Carb Vegetarian Mexican Breakfast Casserole. I have handpicked the best quality and healthiest ingredients to ensure that you receive maximum nutrition and flavor in every bite!
Here are the Ingredients You Will Need:
- 1 large red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 package Morningstar Farms grillers
- 1 ½ cups salsa
- 12 eggs
- 2 cups cheddar cheese, shredded
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- Salt and pepper
Most of these ingredients are easily available at your local grocery store or supermarket. If you cannot find a specific ingredient, feel free to substitute it with something else as mentioned in the next section.
The Recipe How-To
Once you have all your ingredients ready, it’s time to start preparing your Low Carb Vegetarian Mexican Breakfast Casserole. The best part about this recipe is it’s easy to make and is perfect for those busy weekday mornings.
Step 1: Prepare Your Diced Vegetables
First, take 1 red bell pepper, 1 green bell pepper, and 1 medium onion and dice them into small pieces. You can use a knife or a food processor to do this step quickly and easily.
Step 2: Cook the Vegetables
Next, in a large skillet, heat up 2 tablespoons of olive oil on medium heat. Once heated, add your diced vegetables to the skillet and sauté for about 5-7 minutes until they are soft and begin to brown.
Step 3: Add Flavors
Now it’s time to add some delicious spices to your sautéed vegetables. Add 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of onion powder, 1 teaspoon of garlic powder and 2 teaspoons of chili powder. Stir everything together and let it cook for another minute or two.
Step 4: Prepare Your Casserole Dish
Take a 9×13 inch baking dish and spray it with non-stick cooking spray. Then evenly spread your cooked vegetable mixture in the bottom of the casserole dish.
Step 5: Add Other Ingredients
Take one package (12 oz) of Morningstar Farms Grillers crumbles (or any vegetarian ground beef substitute), two cans of salasa, and mix them together in a separate bowl. Pour this mixture over the top of the cooked vegetables in casserole dish.
Step 6: Add Eggs and Cheese
Beat a total of six large eggs until thoroughly blended, add salt and pepper to taste, then pour over your salsa layer in the casserole dish. Top it with one cup shredded cheddar cheese evenly spread on top.
Step 7: Bake Your Casserole
Bake uncovered in a preheated oven at °375 F for approximately 30-35 minutes or until completely set. When done, remove from oven and let cool slightly before cutting into squares to serve.
There you have it! Follow these simple instructions to create a nutritious, delicious and filling breakfast meal that will leave you feeling energized throughout the day.
Substitutions and Variations
When it comes to cooking, sometimes you need to be flexible and make adjustments based on your dietary needs and preferences. That’s why I’m excited to offer an array of substitutions and variations for this delicious Low Carb Vegetarian Mexican Breakfast Casserole Recipe!
First off, if you’re not a fan of Morningstar Farms grillers or simply looking for something different, feel free to swap them out with other meat substitutes such as ground turkey, ground beef or sausage crumbles. Want to go completely vegetarian? Try adding diced sweet potatoes or chopped cauliflower instead.
For those who love a little heat, feel free to adjust the spices in this recipe. If you’re looking for a milder flavor profile, reduce the amount of paprika and chili powder. If you want more kick, add in some diced jalapeño peppers.
Cheese-lovers may want to switch up the type of cheese used in this casserole. While cheddar is a classic choice, pepper jack or queso fresco would also be delicious options.
And don’t forget that this breakfast casserole is incredibly versatile when it comes to serving! If you’re hosting a brunch, cut it into small squares and serve with salsa on top. Or layer it between warm tortillas for a breakfast burrito that’s sure to impress.
With so many substitutions and variations available, there’s no limit to the number of ways you can enjoy this delicious Low Carb Vegetarian Mexican Breakfast Casserole Recipe!
Serving and Pairing
When it comes to serving and pairing, this low carb vegetarian Mexican breakfast casserole is versatile and pairs well with various sides. You can serve it hot out of the oven or at room temperature, making it perfect for brunch, breakfast or even lunch.
To complete your meal, consider pairing your casserole with a fresh fruit salad or a side of guacamole and tortilla chips. You could also consider serving it with a green salad to add some freshness and texture to the dish.
For those following a keto diet, you could pair it with crispy bacon or sausage to add a touch of protein and savory flavor. Alternatively, if you’re looking for something lighter, you could serve your casserole with a side of sliced avocado and cucumber.
No matter what you pair it with or how you serve it, this delicious vegetarian Mexican breakfast casserole recipe is sure to impress your guests while satisfying your appetite. So don’t hesitate to try this dish at home!
Make-Ahead, Storing and Reheating
As a busy vegan chef, I know the importance of make-ahead meals for the mornings. That’s why I love this low carb vegetarian Mexican breakfast casserole recipe, it can be made in advance so you can start your day off with a nutritious meal without any extra stress.
To make ahead, simply prepare the casserole as directed and refrigerate overnight. The next morning, pop it in the oven and let it warm up as you go through your morning rituals.
If you have leftovers, no need to worry; this casserole stores easily for later use. Simply store it in an airtight container in the refrigerator for up to 4 days or freeze it for future use.
When reheating the dish, the oven is always preferred as it keeps its texture perfectly intact. Simply preheat your oven to 350°F and cover the dish with foil to prevent it from drying out. Reheat it for around 10 to 15 minutes or until heated through.
Another option is placing individual slices in the microwave for quick reheating. However, be sure to only reheat each slice for about a minute to maintain its texture and taste.
With this low carb vegetarian Mexican breakfast casserole recipe, you’ll have a delicious breakfast ready-to-go every day of the week!
Tips for Perfect Results
Making a breakfast casserole can be both easy and challenging. Some of the common problems that you may encounter include an undercooked center, a burnt crust or dry eggs. But, worry not my dear reader because I am here to give you some tips on how to make the perfect low-carb vegetarian Mexican breakfast casserole!
1. Use enough eggs
The key ingredient in any breakfast casserole is eggs. Make sure you have enough eggs to create a creamy and well-rounded base. As a rule of thumb, use six eggs for every 2 cups of liquid (dairy, broth, etc.) in your recipe.
2. Add vegetables
Vegetables not only add flavor but also nutrient value to your casserole. Be sure to dice them small so they cook evenly with the eggs. For this particular recipe, diced bell peppers and onions work well.
3. Spice it up
Don’t be afraid to add spices! Mexican-inspired dishes are all about bold and zesty flavors. The combination of cumin, chili powder, paprika, dried oregano, onion powder, and garlic powder adds smokiness and depth to the dish.
4. Let it soak
For the best results, let your bread pieces soak in the egg mixture overnight before baking. This will allow them to fully absorb the flavors and become soft and creamy.
5. Keep an eye on the oven temperature
Preheat your oven to 350°F and don’t forget to adjust the oven rack so that it’s in the middle position. Follow the baking time specified in the recipe instructions but check on it regularly because ovens can differ slightly in temperature.
6. Top it off with cheese
Who doesn’t love melted cheese? Add shredded cheddar cheese on top of your casserole during the last few minutes of baking for gooey goodness.
Follow these tips and enjoy a perfect low-carb vegetarian Mexican breakfast casserole every time you make it!
: As someone who loves healthy eating, I highly recommend giving this Low Carb Vegetarian Mexican Breakfast Casserole a try. Not only is it delicious and filling, but it’s also packed with nutrients that will leave you energized and ready to tackle the day. With its easy-to-follow recipe, make-ahead options, and flexibility for substitutions, it’s a dish that can suit any taste preference or dietary need.
Plus, this casserole is perfect for any occasion- be it a busy weekday breakfast or a special brunch gathering with friends and family. It’s an excellent choice for those looking for low-carb and keto-friendly options without sacrificing flavor.
So why not try this vegetarian twist on a classic Mexican breakfast dish? With fresh ingredients like bell peppers, onions, garlic, and Morningstar Farms grillers paired with flavourful seasonings like cumin, paprika, and chili powder, this casserole will leave your taste buds satisfied and your body nourished.
In conclusion, I highly recommend adding this breakfast casserole recipe to your meal planning rotation- you won’t regret it!
Low Carb Vegetarian Mexican Breakfast Casserole Recipe
- 1 tablespoon olive oil
- 1 onion
- 1/2 bell pepper
- 2 garlic cloves, minced
- 8 ounces Morningstar Farms grillers, crumbles
- 5 slices pickled jalapeno chilies, chopped
- 2 cups cheddar cheese, shredded
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup salsa
- 12 eggs
- 1/2 cup light cream
- 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.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.