Breakfast Casserole Pressure Cooker Recipe

This breakfast casserole made with your pressure cooker is the kinda recipe that makes you wanna wake up early just to savor every bite.

Prep Time 10

Cook Time 55

Total Time 1 5

Course Soup

Cuisine Mexican

Servings 8 people

Calories 450 kcal

2 pounds pork sausage the star of the hearty part that fills you up real good.
12 eggs to give that rich, custardy base to hold everything together.
1 cup sour cream adds creaminess and a little tang, light or regular, your call.
¼ cup milk helps make the egg mix just right, not too thick or too runny.
1 teaspoon kosher salt to bring out all those flavors you’ll love.
½ teaspoon ground black pepper a little kick but not overpowering at all.
4 green onions chopped up for that fresh zing and color brightening it up.
½ green bell pepper diced – adds crunch and a mellow sweetness.
½ red bell pepper diced – for a pop of color and sharper pepper taste.
2 cups shredded cheddar cheese you need that melty, gooey, golden finish that’s pure comfort.

Brown the pork sausage in a skillet over medium heat. Stir it up till it’s all cooked through and no pink bits remain then drain the grease.
In a big bowl, crack all 12 eggs and whisk them up with the cup of sour cream, ¼ cup of milk, salt, and pepper until smooth.
Add the browned sausage, chopped green onions, diced green and red bell peppers, and shredded cheddar cheese to the bowl and stir gently.
Grease your pressure cooker insert or a baking dish. Pour the mixture in evenly. Place it inside the pressure cooker.
Add about 1 cup of broth or water to the pressure cooker. Lock the lid and set to cook on high pressure for 20 minutes.
Let the pressure naturally release for about 10 minutes. Do a quick release if any pressure is left. Carefully lift the lid.
Let the casserole sit a few minutes before slicing. Serve warm.

The aroma is rich with sausage and melted cheese, filling your kitchen with cozy vibes.