Instant Pot Breakfast Casserole Recipes

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INSTANT POT® BREAKFAST CASSEROLE



Instant Pot® Breakfast Casserole image

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

4 slices bacon, chopped
½ cup chopped onion
1 ½ cups chopped spinach
4 eggs
1 cup shredded Swiss cheese
¾ cup half-and-half
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon lemon pepper
cooking spray

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

INSTANT POT BREAKFAST CASSEROLE



Instant Pot Breakfast Casserole image

Breakfast served in an instant.

Provided by Julia Levy

Categories     Casserole

Time 1h

Number Of Ingredients 13

1 teaspoon olive oil
8 ounces hot ground pork sausage (such as Jimmy Dean)
½ cup thinly sliced scallions (about 3 scallions)
4 large eggs
¾ cup whole milk
1 tablespoon hot sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons chopped fresh cilantro leaves, divided
1 small russet potato, peeled
4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup)

Steps:

  • Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and sausage to cooker; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add scallions, and cook, stirring occasionally, until softened, about 2 minutes. Press CANCEL. Transfer sausage mixture to a plate lined with paper towels to drain.
  • Whisk together eggs, milk, hot sauce, salt, pepper, garlic powder, paprika, and 1 tablespoon of the cilantro in a medium bowl. Set aside.
  • Shred potato using the large holes on a box grater, and squeeze dry in a kitchen towel. Stir shredded potato and drained sausage into egg mixture.
  • Place a trivet in cooker; pour in 1½ cups water. Spray a 6- to 7-inch baking pan with cooking spray. Pour egg mixture into prepared pan; top with cheese. Place in cooker on top of trivet. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 25 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)

INSTANT POT SAUSAGE & POTATO BREAKFAST CASSEROLE



Instant Pot Sausage & Potato Breakfast Casserole image

Make and share this Instant Pot Sausage & Potato Breakfast Casserole recipe from Food.com.

Provided by Jonathan Melendez

Categories     Breakfast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 lb breakfast sausage
1/2 cup diced yellow onion
2 cups frozen potatoes o'brien with onions & bell peppers
2 cups Baby Spinach, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 cup water
9 large eggs
2 tablespoons milk
1/2 cup shredded colby-monterey jack cheese
1 tablespoon chopped fresh chives

Steps:

  • Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
  • Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
  • In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
  • Carefully open the lid, remove the baking dish and garnish with chives before serving.
  • Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.

Nutrition Facts : Calories 493.6, Fat 37.8, SaturatedFat 13.9, Cholesterol 487.4, Sodium 1262.9, Carbohydrate 7.4, Fiber 2, Sugar 3.2, Protein 30.2

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