Instant Pot Mexican Breakfast Casserole

INSTRUCTIONS

• 1 Tablespoon olive oil
• 1/2 pound pork sausage or substitute turkey sausage or chorizo
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 2 cloves garlic (minced or pressed)
• 1 large sweet potato (shredded or cubed) about 2 cups
• 6 large eggs
• 1/2 teaspoon chili powder
• 1/16th teaspoon cayenne pepper (a pinch)
• sea salt and ground pepper (to taste)
• 1 cup water
• 1 Tablespoon coconut oil, ghee, or butter (to grease the baking dish)
  

INSTRUCTIONS

1. Plug in your pressure cooker and press the “Saute” button. Add the oil to the liner when the display reads “HOT”.
2. Add the sausage and break it apart with a wooden spatula or spoon. Add the onion, sweet potato, and peppers, cook for 3 minutes to soften. Add the garlic and cook for one minute.
3. Pour the potato mixture into a greased 7-cup baking dish, and turn OFF the Instant Pot.
4. Whisk the eggs, salt, pepper, and chili powder together in a bowl.
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7. Get full recipe >> CLICK HERE

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