Amazing Mexican Breakfast Casserole You Gotta Try In Your Pressure Cooker
This hearty Tex-Mex breakfast casserole combines savory sausage, fresh vegetables, and creamy eggs all cooked to perfection in your pressure cooker for a flavorful and satisfying start to your day.
Ingredients
Main ingredients
- 1.25 pounds Ground sausage or Mexican chorizo savory start
- 1 Small white onion peeled and diced
- 1 Poblano or green bell pepper cored and diced
- 4 cloves Garlic minced
- 15 ounces Jar of red or green salsa
- 15 ounces Can of black or pinto beans rinsed and drained
- 2/3 cup Whole-kernel corn frozen or canned
- 1 teaspoon Ground cumin
- 1 teaspoon Fine sea salt
- 12 Large eggs
- 1/3 cup Milk
- 8 Corn tortillas halved
- 3 cups Shredded Mexican-blend cheese
- Garnishings diced avocado, red onion, fresh cilantro, green onion, jalapeños, cotija cheese (optional)
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Even tho you’re using the pressure cooker, this'll come in handy for the finish.
- Cook your ground sausage or chorizo in a big skillet over medium heat. Brown it up right and cook till done. If the fat pools too much, remove some so it doesn't get greasy.
- Toss in your diced onion, poblano or green bell pepper, and minced garlic. Sauté everything about 5 minutes till those veggies soften just right.
- Stir in your salsa, rinsed beans, corn, cumin, and salt. Let it simmer for 3 to 5 minutes so all those flavors dance together well and heat through.
- Beat your 12 eggs in a big bowl till combined smooth. Pour the sausage-veggie mix into those eggs and stir until they’re good and mixed.
- Grease a 9x13-inch baking dish and pour in your mixture, spreading it all out evenly. Before you pop it in your cooker, tuck in the halved corn tortillas so they soak flavors.
- Seal the pressure cooker with its sealing ring and set to cook. You want it on high pressure for about 10 minutes. Wait till you hear the valve hiss before setting your timer.
- When done, perform a slow release so the eggs set tender pull without cracking or getting tough. Then, sprinkle the shredded cheese on top and bake in your oven for 25 to 30 minutes till brown and bubbly.
- Serve warm with optional garnishings like diced avocado, red onion, fresh cilantro, green onion, jalapeños, and cotija cheese.
Notes
This pressure cooker breakfast casserole is perfect for busy mornings and makes a great brunch dish. You can customize toppings and swap ingredients to suit your taste.