Eggs and Mushroom Breakfast Casserole

For a quick and easy breakfast, you can make this Eggs and Mushroom Breakfast Casserole in either an air fryer or a pressure cooker. It has a lot of cheddar cheese, bell peppers, mushrooms, and onions, so it's a good choice for breakfast.

Ingredients:

• 6 large eggs
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• Cooking spray

Instructions:

Either heat up your air fryer to 350F 180C or your pressure cooker to the saut mode

Put the diced onions, bell peppers, and mushrooms in a bowl that can go in the microwave

Microwave them for two minutes to soften them

Whisk the eggs, milk, salt, and pepper together in a bowl

Use cooking spray on the air fryer basket or pressure cooker to keep things from sticking

Spread the softened vegetables out evenly on the bottom of the pressure cooker or air fryer basket

Make sure the egg mixture covers all of the vegetables when you pour it over them

On top of the egg mix, sprinkle the shredded cheddar cheese

In an air fryer set to 350F 180C, cook for 15 to 20 minutes

In a pressure cooker, cook on low pressure for 10 minutes

Put a toothpick or knife into the middle of the casserole to see if it's done

If it comes out clean, it's done

Before you serve it, let it cool down for a while

Enjoy your Eggs and Mushroom Breakfast Casserole by cutting it up