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Instant Pot Saved by the Breakfast Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

Equipment needed: pot-in-pot dish and sling/trivet

  • 1/2 pound ground Italian sausage
  • 23 cups spinach
  • 2 cups cubed baguette or French bread
  • 1/2 cup Mezzetta Deli Sliced Roasted Bell Pepper Strips
  • 6 eggs
  • 1/4 cup heavy cream, half and half or milk
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup crumbled feta cheese

Instructions

  1. In a pan on the stove or using the sauté setting on the Instant Pot brown your ground Italian sausage and then stir in the spinach for about 2 minutes, until wilted. 
  2. Spray a pot-in-pot dish* with non-stick cooking spray. In the dish, layer the bread cubes, Italian sausage, bell pepper strips. In a bowl beat together the eggs, cream and salt and pepper. Pour the egg mixture over the top. Sprinkle feta on top.
  3. Pour 1 cup water into bottom of Instant Pot. Place pot-in-pot dish on top of sling/trivet* and lower into bottom of Instant Pot.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting. Remove the lid.
  5. Scoop onto plates and serve. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*

  • Category: Breakfast
  • Method: Instant Pot