Instant Pot Mexican Breakfast Casserole

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INSTRUCTIONS

1 Tablespoon olive oil
1/2 pound pork sausage or substitute turkey sausage or chorizo
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
2 cloves garlic (minced or pressed)
1 large sweet potato (shredded or cubed) about 2 cups
6 large eggs
1/2 teaspoon chili powder
1/16th teaspoon cayenne pepper (a pinch)
sea salt and ground pepper (to taste)
1 cup water
1 Tablespoon coconut oil, ghee, or butter (to grease the baking dish)

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INSTRUCTIONS

Plug in your pressure cooker and press the “Saute” button. Add the oil to the liner when the display reads “HOT”.
Add the sausage and break it apart with a wooden spatula or spoon. Add the onion, sweet potato, and peppers, cook for 3 minutes to soften. Add the garlic and cook for one minute.
Pour the potato mixture into a greased 7-cup baking dish, and turn OFF the Instant Pot.
Whisk the eggs, salt, pepper, and chili powder together in a bowl.
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