Mexican Egg Scramble Slow Cooker Recipe

Mexican Egg Scramble Slow Cooker Recipe

Ingredients

• 1 pound (455 g) breakfast sausage, cooked and drained
• 1 cup (160 g) chopped onion
• 1 cup (150 g) chopped green bell pepper
• 115g canned chopped green chilies, drained
• 230 g grated Monterey Jack cheese
• 960 ml egg substitute

Method

1. Spray the inside of slow cooker with nonstick cooking spray
2. Layer some of the sausage, onions, peppers, chilies, and cheese in the cooker, repeating the layering process until all ingredients are used
3. Pour egg substitute over mixture in the slow cooker
4. Cover and cook on low 7 to 8 hours
5. Yield: 12 servings
6. Per serving: 130 g water; 293 calories (66% from fat, 29% from protein, 4% from carb)

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