BACON & ASPARAGUS KETO BREAKFAST CASSEROLE (IP) - KETO COOKING WINS

Bacon & Asparagus Keto Breakfast Casserole (IP) - Keto Cooking Wins image

Provided by @MakeItYours

Number Of Ingredients 8

Previous Next

8 strips bacon (cut into 1-inch pieces)
1 cup onion (diced)
8 each eggs
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp ground pepper
1/2 pound asparagus (trimmed, washed and chopped into 1-inch pieces)
2 cups swiss cheese (shredded)

Steps:

Set Instant Pot to Sauté on medium heat. Add the bacon, cook until crisp, then remove.
Meanwhile, whisk together the eggs, cream, salt, and pepper.
Leave about 1 tablespoon of bacon fat in the Instant Pot, then add the chopped onion and sugar substitute. Cook until the onions are caramelized, then set aside.
Give the Instant Pot inner liner a quick rinse and scrub, then return to the electric pressure cooker. Add about 3 cups of water to the bottom.
Grease a 7-cup Pyrex bowl with butter. Layer half of the bread cubes, a third of the Swiss cheese, half the bacon, half the asparagus, and half the onion. Repeat the layers.
Slowly pour the egg mixture over the ingredients, then top with the remaining Swiss cheese.
Using the included wire basket, carefully lower the strata into the Instant Pot. The water should come up to about the half-way point in the cooking dish.
Set the Instant Pot to Pressure Cook on high for 20 minutes. Seal the lid and press start. When the cooking time is up, let the Instant Pot naturally release for 10 minutes, then open the vent to release any remaining pressure. Carefully remove once the pressure gauge drops and serve.