Instant Pot Keto Breakfast Casserole
This keto instant pot breakfast casserole is all about reducing food waste. Shredded broccoli stalks make a great stand in for hash browns. It's a delicious and nutritious low carb breakfast!
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 6 oz6 oz6 oz Breakfast Sausage
- 1.5 cups1.5 cups1.5 cups Broccoli, about 3 stalks, grated
- 2 cloves2 cloves2 cloves Garlic, minced
- Salt and Pepper
- 666 Eggs
- 1/4 cup1/4 cup1/4 cup Heavy Cream (Whipping Cream)
- 1 cup1 cup1 cup Monterey Jack Cheese, shredded, additional for serving
- 111 Green Onion (Scallion), thinly sliced
- 111 Avocado, thinly sliced
- Salsa, for serving
- Sour Cream, for serving
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Grease a 7-inch diameter casserole dish or souffle dish (you can also use a springform pan but it may come through the bottom a little as it cooks).
- Turn the Instant Pot onto the sauté function and add the avocado oil. Once hot, add the bulk sausage and break it up with a wooden spoon. Cook about 4 minutes until most of the pink is gone.
- Add the grated broccoli stalks, garlic, and salt and pepper. Continue to cook another 2 minutes until the broccoli is tender. Transfer the mixture to the prepared baking dish.
- In a medium bowl, whisk together the eggs and cream until well combined. Stir in the cheese and the green onion. Pour over the sausage mixture in the pan. Cover the dish tightly with aluminum foil (if using a springform pan, wrap the bottom in foil as well).
- Pour 1 cup of water into the bottom of the Instant Pot and add the trivet. Place the dish on top of the trivet and lock the lid. Make sure the vent is closed. Set the cooker to manual pressure for 35 minutes.
- When the cooking cycle is complete, let the pressure release naturally for 10 minutes. Then vent until all the pressure is gone. Remove the dish from the Instant Pot.
- Top the casserole with the thinly sliced avocado before serving. Top with any other toppings you desire.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Nut Free Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 262 |
Fat: | 22 g |
Carbohydrates: | 2 g |
Protein: | 14 g |
Cholesterol: | 65 g |
Sodium: | 440 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.