Instant Pot Chorizo & Egg Breakfast Casserole

We’re in the final countdown, guys! Christmas is 5 days away and I literally started AND finished my shopping TODAY. I wish I was kidding, but all I can say is TGFA (Thank God For Amazon). I don’t always procrastinate so hard, it just took me a little longer than usual to get into the Christmas spirit this year. But once I got going, I was unstoppable 😉 Can’t wait to see everyone open their gifts in just a few short days!

Anyway, although I was a little behind the ball in the gift department, I’ve been thinking about the Christmas Eve/ Christmas Day menus for weeks! I shared my new favorite Holiday Pear Salad with ya’ll on Monday, and that is definitely going on the menu for Christmas Eve Dinner. Our new tradition for Christmas dinner (as of last year…) is none other than…lasagna. You just can’t go wrong with a big pan of the household favorite. Plus, it’s easy to assemble ahead of time and then you can just pop it in the oven when dinnertime approaches. Add a big salad and the meal is complete. Leaves you alllll the time to enjoy your family and be merry!

For Christmas morning breakfast, I love the idea of having something sweet, AND something savory. As we open presents, our family usually munches on super healthy choices like monkey bread, cinnamon rolls, or if we’re lucky, my dad’s famous “special pancakes” (which I came to find out later in life were known more commonly as “crepes”). Anyway, although there is most definitely room for those treats on an occasion as special as Christmas morning, I personally need some “real” food to keep me from being a total Grinch.

So, I did a little thinking, planning, and research to create something that is healthy, easy to make (no one wants to be stuck in the kitchen on Christmas morning!), can feed a crowd, and tastes so good that the cinnamon rolls aren’t the first to go. And let me tell you, this Instant Pot Chorizo & Egg Breakfast Casserole is exactly that! Although I am the only one in the family to have tried it yet, I am already declaring it our newest holiday tradition. (Clearly, I am all about food when it comes to traditions!)

Homemade seasoned ground pork, diced potatoes, and eggs make up the bulk of the ingredient list, making this a super simple and versatile casserole. I added onion and bell pepper, and while I left it out the first time, I fully intend to add cheese to the mix on the big day.

Top with green onions, avocado, and your favorite salsa, and I guarantee your family will devour their serving and ask for more!

A few notes…

• The Instant Pot makes this dish extra quick and cuts down on the dishes. However, you could definitely also cook it in a Crock Pot overnight, or in the stove as well. I included directions for both alternate options below the recipe.
• The idea of putting glass in the Instant Pot totally freaked me out, but after doing some research (and trying it myself, with fingers crossed), it appears to be the cleanest and easiest way to serve the casserole. I am not sure how it would turn out if you just cooked it in the metal insert, but I am tempted to try it!

If you are taking part in any family function that revolves around breakfast time, this casserole is an easy decision. Hope you love it as much as I did!

Ingredients:

• 1 Lb Chorizo*
• 1 bell pepper
• 1 yellow onion
• 1 Tbsp oil
• 2 cups diced potatoes (about 5 small, or 2 large)
• 10 eggs
• Salt & Pepper
• 1 cup shredded cheese (optional)
• Toppings: avocado, salsa, green onion

*For the Chorizo: Season 1 pound of ground pork with:

• 1 Tbsp cumin
• 2 Tbsp paprika
• 1 Tbsp garlic
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 2 Tbsp Apple Cider Vinegar

Instructions:

1. Dice the onion and bell pepper. Turn your Instant Pot on Saute mode. Add about 1 Tbsp oil to the pot. Saute the onion for about 3 minutes, then add the chorizo. Break into small pieces and cook through. Add the bell pepper when the meat is about finished.
   
2. Meanwhile, cube the potatoes into 1″ pieces. (They need to be small so that they cook all the way through). Place the potatoes in a glass bowl that will fit inside your instant pot. 
3. Add the meat mixture to the bowl on top of the potatoes. Then rinse the inner pot, and place back inside. 
4. Scramble the 10 eggs, and pour them into the bowl. 
5. If using, sprinkle the shredded cheese over the top of the eggs.
6.  Using the steam rack with handles, place the glass bowl into the instant pot.
   

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7. Set the Instant Pot to Manual, High Pressure, and adjust to cook for 40 minutes. 
8. Once finished, allow to release pressure for about 5 minutes, then manually release the pressure by turning the dial to “venting” Once the steam is released, open the top, and carefully remove the steam rack. Allow the eggs to cool for about 10 minutes, then slice and serve! 

**To make in the Crock Pot: Saute the onion, pork, and bell pepper in a pan on the stove. Add the diced potatoes to the bottom of the crockpot. Then add meat mixture, then eggs. Sprinkle with cheese if using. Cook on low for 8 hours, or high for 3-4.

**To make in the oven: Preheat the oven to 400º. Saute the onion, pork, and bell pepper in a pan on the stove. Add the diced potatoes to an 8×8 or 9×9 baking dish. Then add meat mixture, then eggs. Sprinkle with cheese if using. Bake in the oven for 30 minutes, or until the egg is cooked through in the center of the dish.

Print

Instant Pot Chorizo and Egg Breakfast Casserole

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This breakfast casserole is quick and easy to prepare, tastes delicious, and feeds a crowd! 

Course: Breakfast

Cuisine: Mexican

Servings: 8

Author: Maggie @ Our Fine Day

Ingredients

• 1 Lb Chorizo* See below for seasonings
• 1 bell pepper
• 1 yellow onion
• 1 Tbsp oil
• 2 cups diced potatoes
• 10 eggs
• Salt & Pepper
• 1 cup shredded cheese optional
• Toppings: avocado, salsa, green onion

*For the Chorizo: Season 1 pound of ground pork with:

• 1 Tbsp cumin
• 2 Tbsp paprika
• 1 Tbsp garlic
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 2 Tbsp Apple Cider Vinegar

Instructions

1. Dice the onion and bell pepper. Turn your Instant Pot on Sauté mode. Add about 1Tbsp oil to the pot. Sauté the onion for about 3 minutes, then add the chorizo. Break into small pieces and cook through. Add the bell pepper when the meat is about finished.
2. Meanwhile, cube the potatoes into 1" pieces. (They need to be small so that they cook all the way through). Place the potatoes in a glass bowl that will fit inside your instant pot.
3. Add the meat mixture to the bowl on top of the potatoes. Then rinse the inner pot, and place back inside.
4. Scramble the 10 eggs, and pour them into the bowl.
5. If using, sprinkle the shredded cheese over the top of the eggs.
6. Using the steam rack with handles, place the glass bowl into the instant pot.
7. Set the Instant Pot to Manual, High Pressure, and adjust to cook for 40 minutes.
8. Once finished, allow to release pressure for about 5 minutes, then manually release the pressure by turning the dial to "venting" Once the steam is released, open the top, and carefully remove the steam rack. Allow the eggs to cool for about 10 minutes, then slice and serve!

Recipe Notes

**To make in the Crock Pot: Sauté the onion, pork, and bell pepper in a pan on the stove. Add the diced potatoes to the bottom of the crock pot. Then add meat mixture, then eggs. Sprinkle with cheese if using. Cook on low for 8 hours, or high for 3-4.

**To make in the oven: Preheat the oven to 400º. Sauté the onion, pork, and bell pepper in a pan on the stove. Add the diced potatoes to an 8x8 or 9x9 baking dish. Then add meat mixture, then eggs. Sprinkle with cheese if using. Bake in the oven for 30 minutes, or until the egg is cooked through in the center of the dish.