RECIPES
15
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Hearty Pressure Cooker Breakfast
2 Tbsp. butter, divided
½ tsp. red pepper flakes
16 oz. breakfast sausage
10 eggs, beaten
½ onion, chopped
2 cups pork or beef gravy
1½ lbs. potatoes, diced
2 cups cheddar cheese, shredded
1 bell pepper, chopped
4 green onions, minced
¼ cup water
salt & pepper
½ tsp. powdered thyme
1. To avoid cross contamination, wash hands and utensils after touching raw
meat or eggs.
2. Set the cooker to BROWN/SAUTÉ. Melt 1 Tbsp. butter and add the
sausage and onion. Cook, stirring often, until the sausage is cooked
through.
3. Turn off the cooker. Add potatoes, bell pepper, water, thyme and red
pepper flakes.
4. Lock on the pressure cooker lid and press FISH/VEGETABLE and cook for 5
minutes. Make sure the pressure limiting valve is set to AIRTIGHT.
5. Do a quick release and carefully open the lid. Remove the potatoes and
other vegetables to a serving platter.
6. Set to BROWN/SAUTÉ, melt the rest of the butter and scramble the eggs
in the pot.
7. Heat up the gravy in a microwave oven in a microwave-safe bowl.
8. Remove the eggs to the platter and cover the eggs and potatoes with
cheese.
9. Serve with hot gravy and garnish with the green onions. Salt & pepper to
taste.
Serves 6–8
