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Instant Pot Paleo Breakfast Casserole

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Instant Pot Paleo Breakfast Casserole

Regan
The Cook
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.

Read More
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
Serving Day Ingredients
  • 1 ½ cups Water

Containers

Supplies

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

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?

  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.**
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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.

  1. 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.

  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, sausage and sauteed vegetables.
  6. Pour mixture into a greased oven proof pan/bowl.
  7. 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.
  8. Set on high pressure for 25 minutes.
  9. Quick release pressure.
  10. Cut into equal slices.

Categories

paleo, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, whole30, low-carb, real-food, instant-pot, diet, low-sodium, kosher, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, summer, spring, fall, winter, gluten-free-dairy-free, whole30, low-carb, real-food, instant-pot, diet, low-sodium, kosher, soy-free, fish-free, shellfish-free

9 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.

    1. We used a 7 inch springform pan. Yes, you could try using tongs – we just find the foil sling is easier for us.

    1. 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!

  5. 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.