Instant Pot Breakfast Casserole with Sausage
User Reviews
5
Instant Pot Breakfast Casserole with Sausage
Description
The Instant Pot Breakfast Casserole with Sausage starts by sautéing ground pork sausage directly in the Instant Pot liner until browned and no longer pink. Eggs, chicken broth, and shredded cheddar cheese are whisked in a separate bowl, then combined with the cooked sausage. After removing excess sausage drippings and rinsing the pot if desired, the mixture is poured into a greased 7-inch metal cake pan.
The pan is placed on a trivet inside the Instant Pot with water added for steam. It’s cooked on manual high pressure for 28 minutes until the eggs are fully set and firm to the touch. After cooking, the pressure is released manually and the casserole is left to sit in the pot for an additional 10 minutes before removal. Any fat layer on top can be blotted off before serving.
This method produces a moist and savory egg casserole well suited for breakfast or brunch. It combines the rich flavor of pork sausage and cheese with tender, firm eggs infused with broth. The recipe yields multiple servings and can be sliced for easy plating. Cooking in the Instant Pot offers convenience with hands-off timing and no need to watch the oven.
Ingredients
- 1 pound ground pork sausage of your choice
- 4 egg large
- ⅔ cup chicken broth reduced-sodium
- ⅔ cup cheddar cheese 2 1/2 ounces, shredded
Instructions
- Set your Instant Pot to "sauté" and cook the sausage, breaking it up as it cooks, until it's no longer pink inside, about 5 minutes.
- In a large mixing bowl, whisk together the eggs, chicken broth, and cheese. Once the sausage is cooked, combine it with the egg mixture. Remove the sausage drippings from the Instant Pot liner and rinse it, if desired.
- Generously spray a 7-inch metal cake pan with cooking spray. Pour the egg mixture into it.
- Place a trivet into your Instant Pot and pour in 1 cup of water. Carefully place the filled cake pan into the Instant Pot.
- Put the lid on the Instant Pot, set the valve to "sealing," and cook on manual high pressure for 28 minutes, until the eggs are set. Release the pressure manually when the timer goes off. If there is a layer of fat on top of the eggs when you open the Instant Pot, blot it off with a paper towel.
- After the pressure is released, let the dish sit in the Instant Pot for 10 minutes, then gently remove the pan.
- Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 176mg | 59% |
| Sodium | 612mg | 26% |
| Potassium | 260mg | 6% |
| Sugar | 0.2g | 0% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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