With 5 simple ingredients, less than thirty minutes, and your trusty Instant Pot you can have these individual handheld Sausage Egg Casseroles ready to eat before you need to run out the door!
12
Servings
5
Ingredients
0
Comments
Ingredients
- 1 ¾ cups cook Ground Sausage
- 12 individual Egg
- 2 cups Cheddar Cheese, Shredded, Dairy Free
- ½ teaspoons Garlic Salt
- ½ teaspoons Black Pepper
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Mix all ingredients together.
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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
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 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Mix all ingredients together.
- Pour into well-greased silicone muffin cups and place on trivet.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 5 minutes.
- Quick release pressure.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 casserole muffin Amount Per Serving
- Calories
- 244
- Total Fat
- 19g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 251mg
- Sodium
- 555mg
- Total Carbohydrates
- 4g
- Fiber
- 0g
- Sugar
- 1g
- Protein
- 13g
- WW Freestyle
- 5