PRESSURE-COOKER CHEESY EGG CASSEROLE

Pressure-Cooker Cheesy Egg Casserole image

This Instant Pot egg casserole is delicious, plus it's loaded with healthy veggies. It is easy to prepare and an excellent make-ahead option, too. It makes a fabulous breakfast, brunch or light lunch. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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
1/4 cup vegetable broth
1 cup chopped fresh kale or baby spinach
8 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
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

Steps:

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 baking dish; cover with foil. , Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. 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 : Calories 223 calories, Fat 15g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 562mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.