Instructions

• First, brown the pork sausage in your skillet over medium heat. Break it up as it cooks till no pink is left and it's nice and crumbly.
• While the sausage's cooking, whisk the eggs in a large bowl. You gotta mix in the sour cream, milk, kosher salt, and black pepper so it’s all blended nicely.
• Add the cooked sausage, chopped green onions, bell peppers, and shredded cheese to the egg mixture and mix it gently but good.
• Grease your pressure cooker insert or any oven-safe dish that fits inside the pot. Pour your egg and sausage mixture evenly into it.
• Close the lid and seal the pressure cooker. Set it on high pressure and cook for about 20 minutes. You gotta pay attention to that pressure build, so it reaches full pressure quick enough but not too fast.
• Once the timer's done, let it do a natural release for about 10 minutes. After that, you can go ahead with a slow release to let out any leftover pressure safely. Open the lid and watch that golden, fluffy casserole waiting for you. And dang, it's ready to serve!