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Pressure Cooker Sweet Potato, Spinach And Sausage Breakfast Casserole

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  • OGWLAdmin Starlett
  • Ready in: Prep: 15 M, Cook: 35 M, Total: 50 M
  • Serves: 6
Pressure Cooker Sweet Potato, Spinach And Sausage Breakfast Casserole

Need a show-stopping, amazing meal for company that looks complicated but is a total breeze to throw together?  Check! Need a simple, no fuss weeknight dinner for the family that everyone can agree on?  Check!  Need Gluten Free?  Check!  Make ahead?  Check!  Just really want to use your pressure cooker because it’s the most amazing appliance known to mankind? Check!!!  Behold Instant Pot Pressure Cooker Sweet Potato, Spinach, and Sausage Breakfast Casserole: The solution to every possible dilemma.

Ingredients

  • FOR THE SWEET POTATO MIXTURE
  • 3-4 cups grated sweet potato (about 1 medium size) squeeze as dry as possible with a lint free kitchen towel
  • 1 tablespoon butter, melted
  • 1/2-1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • FOR THE EGG MIXTURE
  • 8 eggs
  • 1 cup part skim ricotta (or whole fat is okay too)
  • 3/4 cup cooked, crumbled turkey sausage (or use your favorite sausage, chopped ham or bacon)
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 cups chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Optional for topping: salsa, hot sauce, ketchup, sliced avocados or tomatoes
  • Step by Step Directions

    1. Spray a 7-inch springform pan with nonstick cooking spray.  You could also use a corning ware dish or another pan that can handle the heat and pressure.  Add grated sweet potatoes, butter, 1 teaspoon kosher salt, pepper, and garlic powder to the pan and toss to combine the ingredients.  Press firmly into the bottom of the pan in a flat layer.

      In a medium-size bowl, whisk eggs and ricotta until well combined.  Add sausage, 3/4 cup cheddar cheese, spinach, 1 teaspoon kosher salt, onion powder, garlic powder, and black pepper and stir.  Pour over the shredded sweet potato mixture.  Top with remaining 1/4 cup shredded cheese.

      Add 1 cup of water to the pressure cooker pot and place a trivet inside.  Make a tinfoil sling (using tinfoil, fold it so that it will go under the pan and leave handles on both sides for lifting) and use this to place the pan on the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 35 minutes.

    2. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.  Use tinfoil sling to remove the pan from the pot.

      Optional: Place eggs under the broiler to brown the cheese.

      Carefully remove the springform ring.  If it is sticking, run a knife around the edges of the eggs to loosen.

      Serve hot with a side of salsa, hot sauce, ketchup, sliced avocados and/or tomatoes.

      NOTES

      I haven’t tried it, but I believe you could easily swap the sweet potatoes for russet potatoes.  The store-bought refrigerated hash browns would really make quick work of things.

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