Cheesy Egg Casserole Recipe




Cheesy Egg Casserole Recipe

This Instant Pot egg casserole is delicious, plus it's loaded with healthy veggies. It is easy to prepare and is an excellent make-ahead option, too. It makes a fabulous healthy breakfast, brunch or a light lunch.
Ingredients :
2 teaspoons olive oil
1-1/2 cups sliced fresh mushrooms
1 small onion, finely chopped
1/2 cup finely chopped sweet red pepper
1 can (10 ounces) diced tomatoes and green chiles, drained well
1/2 teaspoon salt
1/4 cup vegetable broth
1 cup chopped fresh kale or baby spinach
8 large eggs
1/2 cup 2% milk
1/2 teaspoon pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
OPTIONAL: sour cream, salsa, thinly sliced green onions and hot pepper sauce
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir mushrooms, onion and sweet red pepper until crisp-tender, 3-5 minutes. Add tomatoes and broth, stirring to loosen browned bits from pan. Press cancel. Add kale; stir until wilted.
In a large bowl, whisk eggs, milk, salt and pepper. Stir in cheeses and kale mixture. Pour into a greased 4-cup dish. Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve warm with optional toppings as desired.

Nutrition Facts :
2/3 cup: 223 calories, 15g fat (6g saturated fat), 269mg cholesterol, 562mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.


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