Instant Pot Southwest Biscuit Egg Bake
Ingredients
The main ingredients
-
6
pieces
Eggs
-
½
cup
Milk
-
2
Tbsp
Chives, Fresh or Dried, chopped
-
½
cup
Salsa
-
1
Tbsp
Canned Green Chiles
-
¼
tsp
Salt
-
a pinch
Pepper
-
¼
tsp
Garlic Powder
-
¼
tsp
Oregano
-
3
pieces
Refrigerated Buttermilk Biscuits
-
1
cup
Cheddar Cheese, shredded
Optional ingredients
-
½
cup
Chopped Bacon or Crumbled Sausage
Garnish
Instructions
- 1. Crack the eggs into a bowl and whisk with milk.
- 2. Add chives, salsa, green chiles, salt, pepper, garlic powder, and oregano; whisk to combine.
- 3. Spray a 6-cup bundt pan with cooking spray.
- 4. Tear biscuits into 4 pieces each and arrange in the bundt pan.
- 5. Pour in half of the egg mixture and sprinkle cheese over it.
- 6. Pour in the remaining egg mixture without stirring.
- 7. Cover the pan loosely with sprayed foil.
- 8. Add 1.5 cups of water to the pressure cooker and place the trivet inside.
- 9. Use a sling to place the bundt pan in the pot and close the lid.
- 10. Set the Steam Release knob to Sealing and select Steam for 15 minutes.
- 11. Allow natural release for 10-15 minutes after cooking.
- 12. Manually release any remaining pressure and remove the pan.
- 13. Check for doneness and cook longer if necessary.
- 14. Serve with sour cream and salsa.
Nutrition Facts (estimated)
Servings
5 servings
Calories
304
Total fat
18g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
You might also like