Veggie Breakfast Casserole Recipe
Veggie Breakfast Casserole
To make this, you’ll need an oven-safe baking dish that fits inside your pressure cooker.
Serves: 6Prep: 20 minutesTotal: 20 minutes
Serves: 6
Ingredients
- 2 tsp. extra virgin olive oil
- 3 oz. thinly sliced cremini mushrooms
- 1⁄2 yellow onion, finely chopped
- 1⁄2 red bell pepper, diced
- 1⁄8 tsp. + ½ tsp. kosher salt, divided
- 1 1⁄4 cup water, divided
- 1 cup baby spinach
- 8 large eggs
- 1⁄2 cup milk
- 1⁄2 tsp. ground black pepper
- 1 cup shredded Cheddar cheese
Directions
- Press sauté button on pressure cooker. Add olive oil; then add mushrooms and gently stir to coat. Cook until mushrooms soften, 6 minutes. Stir in onion, bell pepper and ⅛ teaspoon salt. Cook, stirring occasionally, for 6–8 minutes, until onions are starting to brown. Add ¼ cup water to pot and stir to dissolve the browned bits on the bottom of pot. Press cancel button. Add spinach and stir until wilted.
- Whisk eggs, milk, pepper and remaining ½ teaspoon salt in large bowl. Add sautéed vegetables and cheese, stir. Spray round, oven-safe baking dish with cooking spray. (Pan should be small enough to fit inside your pressure cooker pot.) Pour egg mixture into dish.
- Carefully wipe residue from inside pressure cooker. Pour in 1 cup water and place rack insert in pot. Fold 20-inch long strip of foil into thirds. Place sling under egg dish, and use it to gently lower dish into pressure cooker. Secure lid and ensure release valve is closed; cook for 15 minutes at high pressure. When cooking cycle is complete, press cancel button. Quick-release pressure and remove lid. Holding onto ends of foil sling, carefully remove dish from pot. Slide knife around edges of casserole to loosen it; then slice and serve immediately. Refrigerate any leftovers.
Serves: 6
Ingredients
- 2 tsp. extra virgin olive oil
- 3 oz. thinly sliced cremini mushrooms
- 1⁄2 yellow onion, finely chopped
- 1⁄2 red bell pepper, diced
- 1⁄8 tsp. + ½ tsp. kosher salt, divided
- 1 1⁄4 cup water, divided
- 1 cup baby spinach
- 8 large eggs
- 1⁄2 cup milk
- 1⁄2 tsp. ground black pepper
- 1 cup shredded Cheddar cheese
Directions
- Press sauté button on pressure cooker. Add olive oil; then add mushrooms and gently stir to coat. Cook until mushrooms soften, 6 minutes. Stir in onion, bell pepper and ⅛ teaspoon salt. Cook, stirring occasionally, for 6–8 minutes, until onions are starting to brown. Add ¼ cup water to pot and stir to dissolve the browned bits on the bottom of pot. Press cancel button. Add spinach and stir until wilted.
- Whisk eggs, milk, pepper and remaining ½ teaspoon salt in large bowl. Add sautéed vegetables and cheese, stir. Spray round, oven-safe baking dish with cooking spray. (Pan should be small enough to fit inside your pressure cooker pot.) Pour egg mixture into dish.
- Carefully wipe residue from inside pressure cooker. Pour in 1 cup water and place rack insert in pot. Fold 20-inch long strip of foil into thirds. Place sling under egg dish, and use it to gently lower dish into pressure cooker. Secure lid and ensure release valve is closed; cook for 15 minutes at high pressure. When cooking cycle is complete, press cancel button. Quick-release pressure and remove lid. Holding onto ends of foil sling, carefully remove dish from pot. Slide knife around edges of casserole to loosen it; then slice and serve immediately. Refrigerate any leftovers.
| Amount per serving | |
|---|---|
| Calories | 200 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 235mg |
| Sodium | 260mg |
| Total Carbohydrate | 4g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 13g |