Best Pressure Cooker Southwestern Breakfast Casserole Recipes

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SOUTHWESTERN BREAKFAST CASSEROLE



Southwestern Breakfast Casserole image

Southwestern Breakfast Casserole is the perfect dish for a brunch or make-ahead breakfasts for the week. This casserole has fresh ingredients, protein and calcium to get your day started. Eggs are mixed with cheese, milk, sausage, bell pepper, onion, Southwestern spices, baked and topped with fresh cilantro and green onion making a warm, flavorful casserole.

Provided by Julia

Categories     Breakfast, Brunch, Eggs

Time 1h

Number Of Ingredients 15

1 pound of sausage, casing removed {you can use any sausage you like}
1 small sweet onion, chopped {about 1 cup}
1 large red bell pepper, seeds removed, diced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Dash of salt and pepper
12 eggs, cracked
1/2 cup milk {I used 1 % but use whatever you like}
1 cup Sargento® 4 State Cheddar Cheese, divided
1/4 cup salsa {you can use whatever salsa you like, I used a red salsa}
1 jalapeño, sliced {optional for spice}
Freshly chopped cilantro
Freshly chopped green onion
Salsa or sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet heat 2 Tablespoons olive oil over medium heat. Add the sausage and cook for 2 minutes, stirring to break it up. Add the onion, bell pepper, cumin, chili powder, cayenne pepper, salt and pepper. Continue to cook until the sausage is browned, stirring throughout the process. Remove from the heat and set aside.
  • In a large mixing bowl whisk together the eggs and milk until combined. Add the 1/2 cup cheese and salsa and stir gently until mixed in.
  • Spray a 9x13 casserole dish with non-stick spray. Spread the sausage mixture on the bottom. Pour the egg mixture over top. Top the casserole with the remaining 1/2 cup cheese and the sliced jalapeños {optional}.
  • Bake in the oven for 45 minutes, or until the cheese is bubbly and the edges are starting to brown. Remove from oven and garnish with cilantro and green onion. Serve warm with a dollop of sour cream or salsa.

PRESSURE-COOKER HAM & CHEDDAR BREAKFAST CASSEROLE



Pressure-Cooker Ham & Cheddar Breakfast Casserole image

This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. -Patty Bernhard, Greenville, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 8

6 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups frozen shredded hash brown potatoes, thawed
1 cup cubed fully cooked ham
1/2 medium onion, chopped
2 cups shredded cheddar cheese

Steps:

  • Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 1-1/2-qt. baking dish; pour egg mixture over top. Cover dish with foil., Place trivet insert and 1 cup water into a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower dish onto trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Let stand 10 minutes before serving.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

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