Pressure Cooker Southwestern Breakfast Casserole Food

INSTANT POT BREAKFAST CASSEROLE

Steps:

• Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from the instant pot. Turn the Instant Pot OFF.
• Add in 1.5 cups cold water to the Instant Pot and scrape up any browned bits on the bottom of the inner pot to prevent burn notice. Place the trivet inside the inner pot.
• Whisk together eggs with milk and salt and pepper until well combined.
• Lightly grease an oven-safe 7 by 3 inch baking dish. Cover the bottom of the pan with defrosted hash browns. Sprinkle sausage over hash browns. Pour eggs mixture over sausage and hash browns. Sprinkle with cheese and cover with foil.
• Place casserole on a trivet in the pressure cooker. Cook on High Pressure for 20 minutes, using the manual button. Some people find 25 minutes is more to their liking.
• Allow pressure to release manually for 5 to 10 minutes and then do a quick release and serve.

SOUTHWESTERN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the sausage and cook for 2 minutes, stirring to break it up. Add the onion, bell pepper, cumin, chili powder, cayenne pepper, salt and pepper. Continue to cook until the sausage is browned, stirring throughout the process. Remove from the heat and set aside.
• In a large mixing bowl whisk together the eggs and milk until combined. Add the 1/2 cup cheese and salsa and stir gently until mixed in.
• Spray a 9x13 casserole dish with non-stick spray. Spread the sausage mixture on the bottom. Pour the egg mixture over top. Top the casserole with the remaining 1/2 cup cheese and the sliced jalapeños {optional}.
• Bake in the oven for 45 minutes, or until the cheese is bubbly and the edges are starting to brown. Remove from oven and garnish with cilantro and green onion. Serve warm with a dollop of sour cream or salsa.

SOUTHWESTERN BREAKFAST SLOW-COOKER CASSEROLE

Steps:

• In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.