Instant Pot Paleo Breakfast Casserole

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 Recipe By Pin Print
Instant Pot Paleo Breakfast Casserole

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
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 ½ cups Water

Freezer Containers

Supplies

  • Labels
  • Foils
  • Cooking Sprays
  • Springform Pan, 7 Inches

Nutritional Information

  • 1 serving = 1 slice
  • 280 Calories
  • 19g Fat
  • 9g Sat Fat
  • 295mg Cholesterol
  • 160mg Sodium
  • 92mg Potassium
  • 7g Carbs
  • 1g Fiber
  • 2g Sugar
  • 25g Protein
  • 8 WW+ Points
  • 8 SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Set Instant Pot to saute and melt coconut oil in inner pot.
  3. Add leeks, garlic and kale and saute until softened.
  4. Remove sauteed vegetables from inner pot and clean.
  5. In a large bowl, combine eggs, sweet potato, beef sausage and sauteed vegetables.
  6. Pour mixture into a greased oven proof pan/bowl.
  7. Add water and trivet to the inner pot. Create a foil sling to lower the pan onto the trivet. Lock lid into place and seal steam nozzle.
  8. Set on manual for 25 minutes.
  9. Quick release pressure.
  10. Cut into equal slices.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Set Instant Pot to saute and melt coconut oil.
  3. Add leeks, garlic and kale and sàute until softened.
  4. In a large bowl, combine eggs, sweet potato, beef sausage and sauteed vegetables.
  5. *Use 1 pan/bowl per 6 servings*
  6. Label and place a gallon bag inside the oven proof pan/bowl you plan to use in your Instant Pot.. Pour mixture into bag and flash freeze inside pan to maintain round shape.
  7. Remove round pan once the dish is frozen and holds its shape.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 6 servings frozen in indicated container.**
  2. Add water to the Instant Pot and place trivet inside.
  3. Grease the oven proof pan you used as a mold. Add frozen contents to the pan and create a foil sling to lower it on the trivet. Lock lid and seal steam nozzle.
  4. Cook on manual for 25 minutes.
  5. Quick release pressure.
  6. Cut a small slit in the middle to ensure eggs are cooked through--if not add 3 more minutes.
  7. Loosen the edges and turn out onto a large plate.
  8. Cut into slices to serve.

6 Comments

Join the discussion
    1. 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.

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