Instant Pot Southwest Biscuit Egg Bake
Instant Pot Southwest Biscuit Egg Bake is a tasty breakfast casserole you cook in your pressure cooker. This version has salsa, cheese, green chiles and biscuits!
Servings: 5 servings
Ingredients
- 6 Eggs (it works with 7 eggs, too)
- ½ cup Milk
- 2 Tbsp Chives, Fresh or Dried, chopped (I always have dried chives in my pantry)
- ½ cup Salsa
- 1 Tbsp Canned Green Chiles, or more to taste
- ¼ tsp Salt
- Pinch of Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Oregano (I like Mexican Oregano best)
- 3 Refrigerated Buttermilk Biscuits, 3 individual biscuits, not 3 cans! (I prefer the buttermilk)or use croissants
- 1 cup Cheddar Cheese, shredded
Optional
- ½ cup Chopped Bacon or Crumbled Sausage
Garnish
- Sour Cream
- Salsa
Instructions
- Crack the eggs into a mixing bowl, and add the milk. Whisk well.
- Add the chives, salsa, green chiles, salt, pepper, garlic powder, and oregano. Whisk well to combine. Set aside.
- Generously spray a 6 cup bundt pan*. Tear the biscuits into 4 pieces each and arrange on the bottom and a little ways up the sides, if you can. Spread them out.
- Pour in half of the egg mixture.
- Sprinkle the cheese over the eggs/biscuits.
- Pour in the remaining egg mixture and jiggle the pan a bit to get the mixture to settle in. Don't stir it!
- Spray a piece of foil and loosely cover the bundt pan. Just crimp it very lightly around the edges.
- Put 1.5 cups of water into the inner liner of the pressure cooker and the trivet/rack.
- Use a sling to put the bundt pan into the pot. Leave sling in there with it and close the lid, locking it in place.
- Turn the Steam Release knob to the Sealing position (not on the Ultra model). Select the Steam setting (High) and use the + or - to choose 15 minutes.
- When the cooking cycle ends, just let the pot sit undisturbed and go into Natural Release / Warm mode. The counter will begin counting up. Let it sit for 10-15 minutes.
- Manually release any remaining pressure by turning the Steam Release knob to Venting (on the Ultra, push the button).
- Carefully gather up the ends of the sling and lift the pan from the pot to a cooling rack.
- Take off the foil and test for doneness. If it is very jiggly, set it back in and give it another 4 minutes cook time.
- Serve, garnished with a dollop of sour cream and top with salsa.
Notes
*Spray the 6 cup bundt pan generously just before assembling so the spray doesn't have time to run down the sides and pool at the bottom.
Nutrition
Calories: 304kcal
