Mexican Egg Scramble Slow Cooker Recipe

Recipe Category: Mexican


Mexican Egg Scramble Slow Cooker Recipe


  • 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


  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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