Instant Pot Breakfast Egg Casserole Recipes

THE BEST EVER INSTANT POT BREAKFAST CASSEROLE

Steps:

• In a large skillet, cook bacon until almost fully cooked. Meanwhile, whisk eggs and salt & pepper together in a large bowl.
• Grease a 6x4 cake pan (the one I have is linked above the recipe card) with butter or cooking spray. Add hash browns, cooked bacon, bell peppers, red onion, cheese and eggs, mixing to combine gently.
• Add water to bottom of Instant Pot then place trivet inside. Place cake pan on top of trivet inside Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
• Press the pressure cook button and set to high, then cook for 25 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 25 minutes.
• Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily. Let cool about 5-10 minutes.
• Remove cake pan with oven mitts and serve in slices. Enjoy!

INSTANT POT BREAKFAST CASSEROLE

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.

INSTANT POT BREAKFAST EGG CASSEROLE

Steps:

• Set the instant pot to "saute". Add chopped bacon, and cook until browned. Remove bacon and set aside. Add the sausage to the hot pan. Crumble and cook until no longer pink. Add the onions and cook until onions have softened, about 4 minutes. Remove meat mixture and set aside, Add all but 1 tablespoon of the chopped bacon to the sausage mixture.
• Spray an 8-inch cake pan or springform pan with non-stick spray. If you using a springform pan, line the bottom with foil.
• In a bowl, whisk together the eggs, milk, salt, garlic, basil, and oregano.
• Spread cheese on the bottom of the pan, followed by the meat mixture. Pour egg mixture over the meat.
• Place the trivet inside the Instant Pot. Add 1 cup of water. Place the baking pan on the trivet. Place the lid on the pressure cooker and set it to 12 minutes on high.
• Carefully release the pressure valve, remove the lid and allow the casserole to stand for 10 minutes.
• Top with feta cheese and remaining bacon.

INSTANT POT® BREAKFAST CASSEROLE

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.