Instant Pot Breakfast Egg Casserole
Ingredients:
3 slices of bacon, chopped
1 lb turkey breakfast sausage
1/4 teaspoon salt
1/4 cup chopped onion
10 large eggs
2/3 cup milk
1/4 teaspoon salt
2 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 cup shredded Italian blend cheese
1 cup water
2 oz crumbled feta
Directions:
Set the instant pot to “saute”. Add chopped bacon, and cook until browned. Remove bacon and set aside. Add the sausage to the hot pan.
Crumble and cook until no longer pink. Add the onions and cook until onions have softened, about 4 minutes. Remove meat mixture and set aside, Add all but 1 tablespoon of the chopped bacon to the sausage mixture.
Spray an 8-inch cake pan or springform pan with non-stick spray. If you using a springform pan, line the bottom with foil.
In a bowl, whisk together the eggs, milk, salt, garlic, basil, and oregano.
Spread cheese on the bottom of the pan, followed by the meat mixture. Pour egg mixture over the meat.
Place the trivet inside the Instant Pot. Add 1 cup of water. Place the baking pan on the trivet. Place the lid on the pressure cooker and set it to 12 minutes on high.
Carefully release the pressure valve, remove the lid and allow the casserole to stand for 10 minutes.
Top with feta cheese and remaining bacon.
