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Instant Pot Spinach and Sausage Breakfast Casserole
Course
Breakfast
Cuisine
American
Keyword
egg, sausage, Spinach and Sausage Breakfast Casserole
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
200
kcal
Author
Corrie
Ingredients
12
eggs
2
cups
low fat milk
2
cups
cubed bread
1
package
uncooked sausage
½
cup
feta cheese
½
cup
cheddar cheese
salt
to taste
pepper
to taste
1
cup
red onion
chopped
2
cups
spinach
chopped
½
cup
pepper
chopped
½
cup
mushrooms
chopped
Instructions
Turn on the instant pot and select sauté.
Add olive oil, onions, sausages and sauté for few minutes.
Take out and set aside.
Take a bowl and add bread, eggs, milk, spinach, pepper, mushrooms, salt, feta cheese and mix well.
In the same bowl add the cooked sausages and onions.
Take a round pan and grease it.
Pour this mixture in the pan.
Add 1 cup water in the pot.
Add pans in the trivet and trivet in the instant pot.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 18 minutes, release the pressure naturally through steam vent.
Open the lid, take out, cut and serve hot.
Nutrition
Calories:
200
kcal