Instant Pot Breakfast Casserole with Sausage
This Instant Pot Breakfast Casserole with Sausage is an easy, 4 ingredient breakfast that is low carb, gluten free and healthy! You will LOVE it!
Servings 6 People
- 1 Lb Ground Italian Sausage * READ NOTES
- 4 Large eggs
- 2/3 Cup Reduced-sodium chicken broth (I used bone broth)
- 2/3 Cup Cheddar cheese, grated (2.5 oz)
Turn your Instant Pot onto sautee mode and cook the sausage until no longer pink inside.
In a large mixing bowl, whisk together all the ingredients. Once the sausage is cooked, stir it into the egg mixture.
Generously spray a 7 inch cake pan with cooking spray. Pour the egg mixture it.
Place a trivet into your Instant Pot and pour in 1 cup of water. Place the cake pan into the Instant Pot.
Cover (make sure it's set to sealing) and cook until the eggs are set, which should be 28 minutes. If there is a bunch of fat sitting on top of the eggs once cooked (there likely will be) I blotted mine off with a paper towel.
Let the casserole sit in the Instant Pot for 10 minutes then GENTLY remove the pan.
Slice and DEVOUR!
*I used 1 lb of ground pork that I seasoned myself with THIS BLEND!
Calories: 327kcal | Carbohydrates: 0.4g | Protein: 26.7g | Fat: 22.8g | Saturated Fat: 9.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.3g | Cholesterol: 207mg | Sodium: 220mg | Potassium: 331mg | Sugar: 0.2g | Vitamin A: 460IU | Calcium: 125mg | Iron: 1mg