✤1/2 lb Mexican chorizo, casings removed
✤3 large eggs
✤3/4 cup whole milk
✤1/2 tsp salt
✤2 cups (~100g) stale bread cubes, cut into 1-inch pieces
✤4 oz can chopped green chiles, drained and rinsed
✤1/2 cup (56g) shredded Monterey Jack cheese
❖On an instant pot, select Sauté and adjust to Med heat. Add the chorizo, breaking it up with a spatula into bite-sized pieces. Cook, stirring, until browned. Remove chorizo and set aside. Rinse out inner pot, scraping off any browned bits.
❖In a large bowl, whisk the eggs until yolks & whites are completely mixed. Whisk in the milk & salt. Add the bread cubes and gently stir to coat. Let sit 2-3 min to let bread absorb egg mix, then gently stir again.
❖Add chorizo, green chiles & cheese and gently stir to combine with bread.
❖Coat the bottom & sides of a 1-qt baking dish with cooking spray. Add egg/bread mix to baking dish and place a square of foil over the top. Do not crimp it down as the casserole will expand as it cooks; you just want to keep moisture off the top.
❖Add 1 cup of water to the inner pot of the instant pot. Place the trivet in the pot and then place the baking dish on top. Lock the lid into place. Select Steam and adjust pressure to High and time to 12 min.
❖After cooking, let pressure release naturally for 10 min, then quick release any remaining pressure. Unlock lid and carefully remove casserole from pot. It should be moist, but a knife inserted in center should come out with no liquid egg. If it’s not done, return to the pot and put the lid on, but don’t turn it on. The residual heat should finish the cooking in 2-3 min.
❖Let cool a few min, then serve.
