Perfect for breakfast, brunch, lunch or dinner, this Breakfast Casserole is a breeze to whip up and features my favorite triple S combo: Sweet Potatoes, Spinach, Sausage.
– sweet potato – butter – kosher salt – black pepper – garlic powder
– eggs – skim ricotta – crumbled turkey sausage – cheddar cheese – chopped spinach – kosher salt – onion powder – garlic powder – black pepper
Add grated sweet potatoes, butter, 1 teaspoon kosher salt, pepper, and garlic powder to the pan and toss to combine the ingredients. Press firmly into the bottom of the pan in a flat layer.
In a medium size bowl, whisk eggs and ricotta until well combined. Add sausage, 3/4 cup cheddar cheese, spinach, 1 teaspoon kosher salt, onion powder, garlic powder, and black pepper and stir.
Add 1 cup of water to the pressure cooker pot and place a trivet inside. Make a tinfoil sling and use this to place the pan on the trivet.
Optional: Place eggs under the broiler to brown the cheese.
Carefully remove the springform ring. If it is sticking, run a knife around the edges of the eggs to loosen.
Serve hot with a side of salsa, hot sauce, ketchup, sliced avocados and/or tomatoes.