.5poundpork sausageor substitute turkey sausage or chorizo
.5cupdiced yellow onion
.5cupdiced red bell pepper
2clovesgarlic(minced or pressed)
1largesweet potato(shredded or cubed) about 2 cups
6largeeggs
.5teaspoonchili powder
.06teaspooncayenne pepper(a pinch)
sea salt and ground pepper(to taste)
1cupwater
1tablespooncoconut oil, ghee, or butter(to grease the baking dish)
Instructions
Plug in your pressure cooker and press the “Saute” button. Add the oil to the liner when the display reads “HOT”.
Add the sausage and break it apart with a wooden spatula or spoon. Add the onion, sweet potato, and peppers, cook for 3 minutes to soften. Add the garlic and cook for one minute.
Pour the potato mixture into a greased 7-cup baking dish, and turn OFF the Instant Pot.
Whisk the eggs, salt, pepper, and chili powder together in a bowl.
Pour the egg mixture over the potato/sausage mixture in the baking dish.
Add a trivet and 1 cup of water to the liner of your pressure cooker.
Very carefully place the casserole in the pressure cooker.
Secure the lid {twist to lock} and make sure the “venting knob” is in the “Sealed” position.
Press the “Manual” button and adjust the time to “5” minutes using the + and – buttons.
When the pot beeps, allow the pressure to release naturally for 5 minutes. Remove the lid and remove the casserole from the pressure cooker.
Garnish your Instant Pot Mexican Breakfast Casserole with Pico de Gallo or Salsa, diced avocado, chopped cilantro, and cheese of your choice for non-paleo/whole30. Slice and serve.
Notes
The eggs are thoroughly cooked, but there is moisture/liquid in the baking dish. For drier eggs, place a spatula on the center of the casserole and tilt the pan over the sink to remove the liquid.
I have used this 7-cup glass baking dish and a Metal Baking Pan. The casserole stuck to the bottom of the metal pan, but not the glass dish…so I will continue to use the glass dish!
These Retriever Tongs are awesome and make it much easier to get the pan in and out of the pressure cooker, and to tilt the hot pan to remove the liquid!!
I used white sweet potatoes, those are not regular potatoes. If you wish to substitute russet potatoes, make sure you drain as much liquid as possible before adding them to the pot. They contain more moisture than sweet potatoes.
Cooking time does not include the time it takes for the pressure cooker to build steam. That can take 10 to 20 minutes.
Nutritional Counts are guidelines. Toppings/garnishes have not been calculated in the totals.