Flavorful Mexican Egg Casserole with Cold Fruit Salad
Serving Size: 1 slice
Servings per Recipe: 8
Freestyle Points: 4
Calories: 235
Cooking Time: 20 minutes
Ingredients:
Large eggs—8
Mild ground sausage—1 lb.
Black beans rinsed—1 can
Green onions—2
Flour—½ cup
Medium red onion—1
Red bell pepper—1
Minced garlic—1 teaspoon
Mozzarella cheese—1 cup
Cotija cheese—1 cup
Olive oil—1/2 tablespoon
Salt—to taste
Sour cream—as desired (for garnishing)
Cilantro—for garnishing
Nutrition Information:
Carbohydrate—8 g
Protein—12 g
Fat—9 g
Sodium—480 mg
Instructions:
1. Chop the red onion, bell pepper, and green onions. Beat the eggs well
in a clean bowl and mix in the flour. Keep this mixture aside.
2. Turn on the Instant Pot, and select the sauté option. Add the oil.
When it is hot, add in the sausage, onion, and garlic. Cook for about 5
minutes till the sausage is thoroughly cooked.
3. Now drop in the beans, chopped vegetables, mozzarella cheese, and
cotija cheese. Stir well. Slowly add the egg mixture to it.
4. Now place the lid carefully and lock it. Select the manual option and
cook on high pressure for about 15 minutes. Release the pressure
naturally.
5. Carefully open the lid and take out the inner pot, place a plate on top
of it, and flip it upside down so the casserole pops out onto the plate.
6. Add some more mozzarella cheese on top and see that it melts and
evenly coats the casserole.
7. Now garnish with the sour cream and cilantro, and cut into slices and
serve with cold fruit salad.
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