Description
An easy, 4-ingredient breakfast that is low carb, gluten-free and healthy! A must-make!
Ingredients
- 1 pound Ground Italian Sausage (See Note)
- 4 Large Eggs
- ⅔ cups Reduced-sodium Chicken Broth (I Used Bone Broth)
- ⅔ cups Cheddar Cheese, Grated
Preparation
Turn Instant Pot onto sauté mode and cook the sausage until no longer pink inside.
In a large mixing bowl, whisk together all the ingredients. Once sausage is cooked, stir into the egg mixture.
Generously spray a 7-inch cake pan with cooking spray. Pour the egg mixture it.
Place a trivet into your Instant Pot and pour in 1 cup of water. Place the cake pan into the Instant Pot. Cover (make sure it’s set to sealing) and cook until the eggs are set, which should be 28 minutes. If there is a bunch of fat sitting on top of the eggs once cooked (there likely will be), blot off with a paper towel.
Let casserole sit in the Instant Pot for 10 minutes then gently remove the pan. Slice and devour!
Note: I used 1 pound of ground pork that I seasoned myself.
