Slow Cooker Keto Mexican Breakfast Casserole {Low Carb & Gluten Free}

Ingredients

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 2 cups shredded cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, optional

Directions

1. Set the slow cooker to low so it can warm while you start the filling.
2. Place the ground beef in a large skillet over medium-high heat and cook until no pink remains. Pour off any extra fat, then move the beef into the slow cooker.
3. Add the bell pepper, onion, garlic, cumin, chili powder, salt, and pepper to the slow cooker, and stir everything together.
4. In another bowl, whisk the eggs with the heavy cream until smooth and fully blended. Pour that mixture over the beef, then stir to distribute it evenly.
5. Scatter the cheese over the top, along with the cilantro if you are using it. Cover and cook on low for 4-6 hours, until the middle is set when you check it with a knife or toothpick. Serve warm with favorite toppings such as sour cream or guacamole.