Crockpot Sausage & Green Chile Queso Egg Bake | Kevin Wagonfoot
I’ll be honest—mornings aren’t my strongest suit. But this crockpot sausage and green chile queso egg bake? It’s become my secret weapon for getting something legitimately delicious on the table without having to be a morning person. I just prep it the night before, hit start, and my kitchen smells like a New Mexico diner by the time I stumble downstairs.
The beauty of throwing this together in a slow cooker is that you’re not standing over the stove with a spatula, sweating through your shirt. You set it and forget it, which means I can actually enjoy my coffee instead of screwing up scrambled eggs for the hundredth time.
Why This Works for Keto
For keto, this thing is a dream. You’ve got protein-rich sausage and eggs keeping you full for hours, the green chiles and queso add real flavor without any sugar sneaking in, and there’s plenty of fat to keep you satiated. It hits all the macros without tasting like you’re punishing yourself, which is honestly half the battle when you’re sticking to a way of eating long-term.
From the cookbook
Keto Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Crockpot Sausage & Green Chile Queso Egg Bake
Start your day with a delicious and satisfying dish of Crockpot Sausage & Green Chile Queso Egg Bake. This egg bake combines savory sausage, creamy queso, and a hint of spice from green chiles, all co
Ingredients
- 1 lb breakfast sausage, crumbled
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup canned diced green chiles, drained
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- In a skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through. Drain any excess grease.
- In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, and onion powder until well combined.
- Add the cooked sausage, shredded cheddar cheese, and diced green chiles to the egg mixture and stir to combine.
- Spray the interior of the slow cooker with cooking spray for easy removal.
- Pour the egg and sausage mixture into the slow cooker and spread it evenly.
- Cover and cook on low for 4 hours, or until the eggs are set.
- Once cooked, let it cool for a few minutes before slicing into squares and serving.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Brown your sausage the night before and drain off excess fat—it'll save you time in the morning and keep things from getting greasy.
- Use good quality queso or a sharp cheddar; the flavor carries through, and you'll actually enjoy what you're eating instead of just tolerating it.
- Roasted green chiles from a can work perfectly fine here—no need to hunt down fresh ones unless you want to. I'm not that guy.
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