Breakfast
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Pressure Cooker 5 Ingredient Breakfast Sandwiches have eggs, cheese, spinach, crumbled sausage, and a dash of milk. Make on Sunday and have breakfast for the whole week!
Meal prep is something that comes and goes frequently in our household, but on the weeks when we do cook ahead, everything else seems to go smoother. If you wake up late on a normal day without anything prepped for breakfast, it’s likely you’ll skip the meal and already, your body is struggling to get going for the day!
We woke up late this morning (PRAISE for a baby that finally slept later than 5:30am), but I prepped a load of these Pressure Cooker 5 Ingredient Breakfast Sandwiches on Sunday, so we didn’t miss a beat. If we haven’t taken at least some time the prep for the week it’s Wednesday before we feel like we’re caught up again.
The best thing about these breakfast sandwiches is the ability to throw everything in one casserole dish, and then cut them into the perfect sandwich shape (anyone else love oddly fulfilling activities like this?). I like having a circle that fits on an english muffin, but if you’re not concerned about edges hanging over, just cut it into 4 wedges. If you go with the circle shapes, just know you’ll have a substantial amount of leftover eggy edges to also eat 🙂
I kept these basic and only used 5 ingredients, but it’s easily adaptable for your diet and preferred taste. If you like this idea but don’t have a pressure cooker, you can also pour the mixture into a baking dish and throw it in the oven for 15-20 minutes. Either works!
Other Breakfast Recipes You’ll Love
Pressure Cooker Sausage and Egg Breakfast Tacos
Pressure Cooker Tator Tot Breakfast Casserole
Pressure Cooker Blueberry Cornmeal Breakfast Cake
Pressure Cooker 5 Ingredient Breakfast Sandwiches
- Total Time: 30 minutes
- Yield: 4 1x
Description
Pressure Cooker 5 Ingredient Breakfast Sandwiches have eggs, cheese, spinach, crumbled sausage, and a dash of milk. Make on Sunday and have breakfast for the whole week!
Ingredients
Scale
- 6 eggs
- 2 tablespoons milk
- 1 cup chopped spinach
- 1/2 cup shredded cheddar cheese
- 1 cup cooked, crumbled italian sausage
- Salt and pepper to taste
- 4 english muffins
Instructions
- Whisk all ingredients together in a bowl, then pour into a greased, heat-proof baking dish.
- Place trivet in pressure cooker, then add 1 cup of water.
- Lower trivet into pressure cooker, then lower baking dish on top of trivet.
- Lock lid and set to high pressure for 10 minutes.
- When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
- Dump casserole out onto a large cutting board then use a circle cookie cutter to cut circles for sandwiches, or just cut into 4 wedges.
- Place each circle onto an english muffin and eat right away or freeze/refrigerate for later.
- Prep Time: 5 mins
- Cook Time: 25 mins
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