Instant Pot Paleo Breakfast Casserole
6
Servings
8
Ingredients
9
Comments
Shredded sweet potatoes, ground sausage, and vibrant kale are enrobed in the warm eggy goodness of this Whole30 compliant Instant Pot Paleo Breakfast Casserole.
6
Servings
8
Ingredients
9
Comments
Ingredients
- 2 tablespoons Coconut Oil
- 1 ⅓ cups slice Leek
- 2 teaspoons mince Garlic, Cloves
- 1 cup chop Kale
- 8 individual Egg
- ⅔ cups peel and grate Sweet Potato
- 1 ½ cups cook Sausage, Breakfast
- 1 ½ cups Water
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Set Instant Pot to saute and melt coconut oil in inner pot.
- Add leeks, garlic and kale and saute until softened.
- Remove sauteed vegetables from inner pot and clean.
- In a large bowl, combine eggs, sweet potato, sausage and sauteed vegetables.
- Pour mixture into a greased oven proof pan/bowl.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups). Create a foil sling to lower the pan onto the trivet. Lock lid into place and seal steam nozzle.
- Set on high pressure for 25 minutes.
- Quick release pressure.
- Cut into equal slices.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1/6 of casserole Amount Per Serving
- Calories
- 366
- Total Fat
- 26g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 334mg
- Sodium
- 858mg
- Total Carbohydrates
- 13g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 20g
- WW Freestyle
- 8
9 Comments
Join the discussion25 minutes??? Try 7-8 at most. 25 will serve you dehydrated eggs lol.
Our test cooks tested this recipe at 25 minutes, but due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh.
What type of pan did you use? Is the foil sling necessary? Couldn’t a pair of tongs work?
We used a 7 inch springform pan. Yes, you could try using tongs – we just find the foil sling is easier for us.
Does the sausage need to be cooked a head of time?
Yes, this recipe calls for cooked sausage.
WAY, WAY too long of suggested cooking time!
Lisa, Thank you for the feedback! All of our recipes have been tested by test cooks and verified for consistency of cooking times. However, we do understand that because of other variables, cooking times can vary. In addition, if you find that you continue to need a different amount of cooking time, please let us know and we would be happy to have our test cooks take another look at the recipe!
I made a similar frittata recipe in my instant pot last weekend, and I would agree with the cooking time of 25 minutes. I first set mine on high for 8 minutes, and let natural vent for 10 minutes. The eggs were runny and too soft, so I put them back on for another 5 minutes, then another 5 minutes. I stopped there. Frittata was good, eggs were cooked, but just not as firm as I’d like. I’m going to take this cooking time suggestion next time.