Pressure Cooker Mexican Potato Breakfast Casserole

Serve up this easy Mexican recipe for breakfast to start your day off with some kick. Chili powder adds a hint of spice, while black beans, eggs, and hash brown potatoes make it hearty enough to satisfy until lunch.

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  • Makes: 8 servings
  • Serving Size: 1/2 cup each
  • Makes: 4 1/4 cups
  • Prep: 20 mins
  • Cook: 22 mins Under pressure

Pressure Cooker Mexican Potato Breakfast Casserole

Directions

Directions

  1. Lightly coat a 1 1/2-qt. round ceramic or glass baking dish; set aside. In a large bowl combine the next four ingredients (through green onions). Stir in 1 cup of the cheese. In a medium bowl whisk together eggs, 1/4 cup of the sour cream, the half-and-half, chili powder, salt, and black pepper. Pour egg mixture over potato mixture in bowl; stir. Transfer mixture to prepared dish. Top with remaining 1/2 cup cheese.
  2. Place a steam rack inside a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower filled dish to steam rack. Lock lid in place. Set an electric cooker on high pressure 22 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 22 minutes. Remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully. Use foil strips to lift dish out of pot. Let stand 10 minutes before serving. Sprinkle with cilantro and serve with remaining sour cream and pico de gallo.
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Nutrition Facts (Pressure Cooker Mexican Potato Breakfast Casserole)

  • Per serving:
  • 227 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 149 mg chol. ,
  • 393 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 12 g pro.
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