Breakfast Casserole Pressure Cooker Recipe
This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. Perfect for any morning!
Equipment
- 1 9x13 glass baking dish
- 1 Meat chopper
- 1 Vegetable chopper optional
Ingredients
Main Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream light or regular
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 green onions chopped
- ½ green bell pepper diced
- ½ red bell pepper diced
- 2 cups shredded cheddar cheese
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Cook the pork sausage in a large skillet over medium heat until browned. Drain excess fat.
- In a large bowl, whisk together eggs, sour cream, milk, salt, and pepper until smooth and blended.
- Stir in cooked sausage, chopped green onions, diced bell peppers, and shredded cheddar cheese.
- Grease a 9x13 inch baking dish and pour in the mixture, spreading it out evenly.
- Bake in the preheated oven for about 30 minutes or until eggs are set and top is lightly golden.
- Let cool before slicing and serving.
Notes
Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. Directions for freezing or making the casserole ahead of time are in the full post.