PRESSURE-COOKER SOUTHWESTERN BREAKFAST CASSEROLE

Pressure-Cooker Southwestern Breakfast Casserole image

I created this recipe for a breakfast-for-dinner meal one day, and it's also become a favorite on chilly mornings. Such a wonderful aroma! Extra-sharp cheddar cheese allows you to use less while boosting the flavor. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 large eggs, room temperature
4 large egg whites, room temperature
2/3 cup fat-free milk
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 cup shredded extra-sharp cheddar cheese
1/4 cup canned chopped green chiles
3 slices whole wheat bread, lightly toasted and cubed
Pico de gallo, optional

Steps:

In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten., Transfer to a greased 1-1/2-qt. baking dish. 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 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Uncover and let stand 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts : Calories 257 calories, Fat 9g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 661mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges