Instant Pot Keto Breakfast Casserole

This keto instant pot breakfast casserole is all about reducing food waste. Shredded broccoli stalks make a great stand in for hash browns. It's a delicious and nutritious low carb breakfast!

INGREDIENTS:

• 2 tbsp avocado oil
• 6 large eggs
• 1/4 cup heavy cream
• 1 cup Monterey Jack cheese shredded
• 1 green onion thinly sliced
• 1 California Avocado thinly sliced
• Salsa, additional cheese, sour cream etc for serving
• 6 ounces bulk breakfast sausage
• 3 medium broccoli stalks grated (about 1 1/2 cups)
• 2 garlic cloves minced
• Salt and pepper

INSTRUCTIONS:

1. 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).
2. Turn the Instant Pot onto the sauté 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.
3. 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.
4. 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).
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You can find complete recipes click here!

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