Pressure-Cooker Southwestern Breakfast Casserole

• 2 large eggs, room temperature
• 4 large egg whites, room temperature
• 2/3 cup fat-free milk
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1/2 cup cubed fully cooked ham
• 1/2 cup shredded extra-sharp cheddar cheese
• 1/4 cup canned chopped green chiles
• 3 slices whole wheat bread, lightly toasted and cubed
• Pico de gallo, optional

1. In a large bowl, whisk together the first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten.
2. Transfer to a greased 1-1/2-qt. baking dish. Place trivet insert and 1 cup water in pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Uncover and let stand 10 minutes before serving. If desired, serve with pico de gallo.

eggs, egg whites, milk, chili powder, ground cumin, cayenne pepper, pepper, black beans, frozen corn, cheddar cheese, green chiles, whole wheat bread

Taken from www.tasteofhome.com/recipes/pressure-cooker-southwestern-breakfast-casserole/ (may not work)