Miss that biscuit topping no more. Cassava flour has saved the paleo community. This gluten-free, grain-free, and all-natural product allows a little “breading” back into our lives again. Cooked atop this breakfast casserole, it makes this a complete meal made in no time at all.
• Hands-On Time: 15 minutes
• Cook Time: 8 minutes
Serves 4
Drop Biscuit Dumplings
1/2 cup cassava flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch sea salt
1 large egg white, whisked
2 tablespoons ghee, melted
Breakfast Casserole
1 pound breakfast pork sausage, loose or cut from casings
1/2 medium yellow onion, peeled and diced
1/2 cup diced button or cremini mushrooms
4 large eggs
1 teaspoon freshly ground black pepper
1 In a medium bowl, combine dumpling ingredients. Set aside.
2 Press the Sauté button on the Instant Pot® and stir-fry sausage, onion, and mushrooms 3 minutes to render fat. Transfer mixture to a lightly greased 7-cup glass bowl.
3 Whisk together eggs and black pepper in a small bowl. Pour over sausage mixture.
4 Drop spoonfuls of dumpling mixture over casserole. Place trivet in the Instant Pot® and place the glass bowl on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Remove dish from pot and let cool 5 minutes. Use a paper towel to dab off any additional moisture that may have accumulated on the top of casserole. Serve warm.