Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

• 8 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon olive oil
• 8 ounces breakfast sausage links (about 5 links)
• 1 cup chopped yellow onion (from 1 medium onion)
• 1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
• 4 ounces mild cheddar cheese, shredded (about 1 cup)
• 1 cup water
• Sour cream, for serving

Instructions

1. Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
2. Set the Instant Pot to “Sauté.” Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
3. Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
4. Carefully release the pressure valve according to manufacturer’s instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.