INSTANT POT BREAKFAST CASSEROLE
Instant Pot Breakfast Egg Casserole Recipe made with hash browns, sauteed onions, garlic, peppers, leftover ham, eggs and cheese. This filling breakfast is perfect for holidays and weekends!
Provided by Anna
Categories Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- Butter a 7" springform pan. It will prevent the egg mixture from sticking to it. Layer hashbrowns on the bottom of the pan. Add cheese (leave 1/4 cup for the topping) and leftover ham.
- Make sure the stainless steel insert is in your Instant Pot. Press the "saute" button, add oil to insert. Let it heat up. Add garlic, onions and peppers and saute for 2 minutes. Add one tablespoon of butter. Add mushrooms and saute until onions are translucent. Press "cancel/off" button. Spread sauteed veggies over ham layer. Wipe the IP insert clean or rinse with water. Make sure there are no bits of veggies stuck to the bottom. Add one cup of water and place trivet inside.
- In a mixing bowl, whisk eggs, half and half, salt and pepper. Pour mixture over vegetables. Sprinkle the remaining cheese over the top and gently press down.
- Place springform pan inside the Instant Pot, on the trivet. Close the lid, set the valve to "sealing" position (the newer IP models do it as soon as you close the lid). Press "manual" and set timer to 20 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and will start coming to pressure. Once the time is up, let the IP release pressure naturally. Carefully remove the lid, remove the pan with casserole from IP. Run a knife around the edges. Let it cool for 10 minutes, then remove the side part of the pan.
Nutrition Facts : Calories 323 kcal, Carbohydrate 15 g, Protein 17 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 237 mg, Sodium 683 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT BREAKFAST CASSEROLE WITH HAM AND EGG
This Instant Pot Breakfast Casserole with Ham and Egg is delicious and heardy! It's also super easy to put together in your Instant Pot!
Provided by Rose Atwater
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- First, spray your cooking dish with non-stick spray
- In a large bowl, whisk eggs, onion powder, garlic powder, black pepper, and salt.
- Mix ham, hash browns, and 1/2 cheese into egg mixture until well combined.
- Next you'll pour the mixture into the prepared bowl.
- Top with remaining cheese.
- Pour water into the bottom of Instant Pot insert and place trivet into the pot.
- Place your casserole dish into Instant Pot and set on top of the trivet.
- Place the lid on the Instant Pot and set to seal.
- Set to manual for 15 minutes.
- Allow to NPR (natural pressure release) for 5 minutes.
- Remove from Instant Pot carefully (use silicone mitts if needed) and serve.
- If you'd like to brown the casserole a little, place it in your oven under broil for about 3 minutes to get a brown topping!
INSTANT POT® BREAKFAST CASSEROLE
The fresh bounty of vegetables at my local farmers market was the inspiration for this breakfast dish. This recipe uses a set of stackable stainless steel insert pans which can be found on Amazon.
Provided by thedailygourmet
Categories Breakfast Eggs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
- Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot® liner.
- Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
- Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.
Nutrition Facts : Calories 293.6 calories, Carbohydrate 6.3 g, Cholesterol 237.5 mg, Fat 21.6 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 10.9 g, Sodium 517.8 mg, Sugar 1.8 g
PRESSURE-COOKER HAM & CHEDDAR BREAKFAST CASSEROLE
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. -Patty Bernhard, Greenville, Ohio
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Whisk together eggs, milk, salt and pepper. Combine the potatoes, ham, onion and cheese; transfer to a greased 1-1/2-qt. baking dish; pour egg mixture over top. Cover dish with foil., Place trivet insert and 1 cup water into a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower dish onto trivet. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Let stand 10 minutes before serving.
Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 17mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
EASY HAM AND CHEESE QUICHE RECIPE
Change up breakfast with our easy ham and cheese quiche recipe. Enjoy this flaky pie crust filled with a cheesy, ham and egg mixture.
Provided by Camille Beckstrand
Categories Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a saucepan over medium-high heat, cook butter and onion for 2-3 minutes or until onion is clear.
- Add minced garlic and sauté for 1 more minute; remove from heat.
- In a large mixing bowl, whisk together eggs, half and half, salt and pepper until well combined.
- Fold in 3/4 cup Swiss cheese, 3/4 cup cheddar cheese, ham and cooked onion.
- Pour mixture into thawed pie crust and place on a baking sheet.
- Top quiche with remaining cheese.
- Bake for 40-45 minutes, or until set.
- Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 343 kcal, Carbohydrate 16 g, Protein 17 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 138 mg, Sodium 652 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
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