Instant Pot Keto Breakfast Casserole

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5 from 168 votes

Instant Pot Keto Breakfast Casserole

1 hour


  • 2 tablespoons avocado oil
  • 6 ounces breakfast sausages (bulk)
  • 3 broccoli (medium
  • 2 garlic cloves (bulk)
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1 cup monterey jack (bulk)
  • 1 green onions (bulk)
  • 1 california avocado (bulk)
  • sour cream


  • 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 saut√© 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 with any other toppings you desire.
  • Nutritio

Originally posted 2019-02-20 18:41:22.

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