Recipes / Breakfast

Instant Pot Sausage Egg Casserole - Traditional Version

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Instant Pot Sausage Egg Casserole - Traditional Version

Mindy
The Cook
12 Servings
5 Ingredients
2 Comments

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!

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12 Servings
5 Ingredients
2 Comments

Ingredients

  • 1 ¾ cups cook Ground Sausage
  • 12 individual Egg
  • 2 cups Cheddar Cheese, Shredded
  • ½ teaspoons Garlic Salt
  • ½ teaspoons Black Pepper

Containers

Supplies

  • Baking Sheets
  • Labels
  • 12.Silicone Muffin Cups
  • Cooking Sprays

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?

  1. 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.

  1. 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.

  1. **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.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Mix all ingredients together.
  4. Pour into well-greased silicone muffin cups and place on trivet.
  5. Lock lid into place and seal steam nozzle.
  6. Set on high pressure for 5 minutes.
  7. Quick release pressure.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 casserole muffin
Amount Per Serving
Calories
266
Total Fat
21g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
270mg
Sodium
557mg
Total Carbohydrates
1g
Fiber
0g
Sugar
1g
Protein
17g
WW Freestyle
6

Categories

shellfish-free, fish-free, soy-free, gluten-free, summer, spring, fall, winter, nut-free, 30-min-meal, instant-pot

Categories

shellfish-free, fish-free, soy-free, gluten-free, summer, spring, fall, winter, nut-free, 30-min-meal, instant-pot

2 Comments

Join the discussion

  1. This recipe needs better instructions on what type of container should go into the Instant Pot to hold the egg cups. Using the frozen method and then cooking them in the Instant Pot, it should indicate each frozen serving needs to go back into some sort of container or go into a small pie pan placed on the trivet so that it doesn’t “melt” all over the inside the Instant Pot.

    Reply

    1. Hi Amy! Sorry this was unclear! The egg cups should remain in the silicone muffin cups that they were cooked in. If they were removed from the silicone muffin cups or another container was used to freeze them- then yes, they most definitely will need to be placed into small bowls or something else inside the Instant Pot. We’ll add a little more detail to avoid further confusion. Thank you!

      Reply