Home » Everyday Meals » Pressure-Cooker Southwestern Breakfast Casserole
Pressure-Cooker Southwestern Breakfast Casserole
Total Time
Prep: 20 min. Cook: 20 min. + standing
Makes
4 servings
Ingredients
2 large eggs, room temperature
4 large egg whites, room temperature
2/3 cup fat-free milk
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 cup shredded extra-sharp cheddar cheese
1/4 cup canned chopped green chiles
3 slices whole wheat bread, lightly toasted and cubed
Pico de gallo, optional
Directions
In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chilies. Stir in bread to moisten.
Transfer to a greased 1-1/2-qt. baking dish. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18×12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Uncover and let stand 10 minutes before serving. If desired, serve with pico de gallo.
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