Pressure-Cooker Southwestern Breakfast Casserole

  Breakfast

I created this recipe for a breakfast-for-dinner meal one day, and it’s also become a favorite on chilly mornings. Such a wonderful aroma! Extra-sharp cheddar cheese allows you to use less while boosting the flavor.

Pressure-Cooker Southwestern Breakfast Casserole

Average Rating: 5

TOTAL TIME: Prep: 20 min. + standing Cook: 20 min. + releasing
YIELD: 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

Instructions

  • 1. In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten.
  • 2. 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 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
  • 3. 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.

Nutrition Facts

1-1/4 cups: 257 calories, 9g fat (4g saturated fat), 118mg cholesterol, 661mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 21g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch.

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