Light Mexican Breakfast Casserole
Light Mexican Breakfast Casserole is a healthy low carb brunch recipe you can make ahead overnight, full of scrambled eggs, a light homemade cheese sauce and taco seasoned ground turkey.
- 2 Tbsp. butter
- 2 1/2 Tbsp. flour
- 1 1/2 c. skim milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 1/2 c. shredded sharp cheddar divided
- 12 eggs beaten
- 1 lb. lean ground turkey
- 1 small onion diced
- 1 pkt taco seasoning
- 1/2 c. jarred jalapenos diced
- 3 green onions diced
- salsa for serving
Preheat oven to 350°
In a large non-stick skillet, saute the ground turkey and onion until there is no longer any pink in the meat. Stir in the jalapenos and taco seasoning and cook for an additional 2 minutes.
Meanwhile, in a skillet over medium heat, melt the butter and whisk in the flour. Continue whisking as you cook for 2 minutes.
Very slowly, add the milk as you continue to whisk vigorously. When all of the milk has been incorporated, stir in the salt and pepper. Fold 1 cup sharp cheddar until it is all melted.
Stir the ground meat and onion mixture into the cheese sauce.
In a separate pan, begin scrambling your eggs over medium-low heat. Once the eggs are almost set, add them to a greased 8x10 baking pan. Top the eggs with the cheese and meat mixture. Top with the remaining 1/2 cup shredded cheese.
Cover and chill overnight.
Bake at 350° for 30 minutes. Allow to rest for 5-10 minutes before serving so it can set up. (If you aren't chilling the casserole overnight, only bake for 20 minutes)
Serve topped with green onions and salsa.
Calories: 425kcal | Carbohydrates: 14g | Protein: 39g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 410mg | Sodium: 1198mg | Potassium: 533mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 6.1mg | Calcium: 339mg | Iron: 3.3mg