Beef Egg Casserole

(Total Time: 15 MIN| Serves: 3)

Ingredients:

1 lb ground beef

6 large eggs

¼ cup milk, full-fat

¼ cup mozzarella, crumbled

1 tbsp fresh parsley, finely chopped

1 tbsp olive oil

Spices:

1 tsp salt

½ tsp black pepper, ground

¼ tsp chili powder

¼ tsp dried rosemary, ground

Directions:

  1. In a large mixing bowl, combine ground beef, mozzarella, milk, and parsley. Mix until well incorporated.
  2. In a separate bowl, combine eggs and all the spices. Whisk until fluffy and pour over the meat mixture. Stir all well with a wooden spatula.
  3. Grease a fitting oven-safe bowl with olive oil and add meat mixture. Gently press with your palm to flatten the surface and set aside.
  4. Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place the bowl on top.
  5. Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 7 minutes. Cook on ‘’High’’ pressure.
  6. When you hear the cooker’s end signal. Perform a quick pressure release and open the lid.
  7. Carefully remove the bowl from the pot and serve immediately.
  8. Optionally, top with sour cream or Greek yogurt.

Per Serving (Calories 483 | Total Fats 25g | Net Carbs: 2g | Protein 59.9g |Fiber: 0.3g)