Paleo Breakfast Casserole

Paleo Breakfast Casserole

1/2 pounds sausage (can use Italian sausage or make your own)
5 slices bacon, cut into small pieces
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large or two small sweet potatoes, peeled and shredded (I use the food processor for this)
10 eggs
1/2 cup coconut milk

Set the instant pot to saute and put on the medium setting.  Add the sausage, bacon, and peppers and cook until sausage is no longer pink.  While this is cooking, mix eggs and milk in a large bowl and use a hand held mixer or immersion blender to beat up well.  With coconut oil, grease a 2 quart round casserole dish that will fit into your instant pot.  When meat is done, drain if needed/desired.  Add meat mixture and shredded sweet potatoes to eggs and stir to combine.  Pour into prepared dish and cover with aluminum foil.  Place 1 1/2 cups water (or whatever is the required minimum amount for your instant pot) into the bottom of your instant pot crock.  (I use the one I have already cooked my meat in.  The steam will help make clean up easier!). Place the casserole on your instant pot trivet and lower into the instant pot using the handles.  Secure the lid and set the instant pot to manual pressure cook for 26 minutes.  When the cycle is complete, do a quick release.  Carefully remove the bowl and enjoy with your other breakfast favorites!

Note:  if you are a mushroom lover like me (and no one else in my family!), then put in less shredded sweet potato and add some sliced fresh mushrooms.  

Enjoy!

Ready to go in the instant pot.

Place foil over the top.