Instant Pot Sausage Egg and Potato Breakfast Casserole
A quick and easy breakfast for the family! With onions, bell peppers and cheese. More please!
- Total Time: 45 minutes
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 lb breakfast sausage
- 1/2 cup diced yellow onion
- 2 cups frozen potatoes O’Brien with onions & bell peppers
- 2 cups Baby Spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup water
- 9 large eggs
- 2 tablespoons milk
- 1/2 cup shredded Colby Monterey jack cheese
- 1 tablespoon chopped fresh chives
Instructions
- Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage.
- Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in
the onion and potatoes and cook for another 2 minutes. - Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
- Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
- In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate.
- Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal.
- Pressure cook on high for 30 minutes and allow to natural release for 10 minutes before manually releasing any residual steam inside
- Carefully open the lid, remove the baking dish and garnish with chives before serving.
Notes
You can brown the top by placing under a broiler until golden brown.
- Prep Time: 15
- Cook Time: 30
0 Comments