Instant Pot Egg Casserole Recipes

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 EGG CASSEROLE BITES

Steps:

• Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there's any sticking. Serve warm with hot sauce or ketchup.

PRESSURE-COOKER CHEESY EGG CASSEROLE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir mushrooms, onion and sweet red pepper until crisp-tender, 3-5 minutes. Add tomatoes and broth, stirring to loosen browned bits from pan. Press cancel. Add kale; stir until wilted., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cheeses and kale mixture. Pour into a greased 4-cup baking dish; cover with foil. , Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. Serve warm with optional toppings as desired.

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.

INSTANT POT EGG CASSEROLE

Steps:

• In a medium bowl beat the eggs and the half and half with salt, pepper, paprika and garlic. Set aside.
• Spray an oven safe 7-inch dish that fits inside your Instant Pot with non-stick cooking spray.
• Lightly sprinkle with salt and pepper the hashbrowns and add them to the prepared pan.
• Then layer on the spinach, green onions, bacon bits, and cheddar cheese.
• Pour the egg mixture on top of everything.
• Add 1 cup of water to the bottom of the Instant Pot.
• Place a trivet inside the pot.
• Cover the casserole dish loosely with foil. Use a foil sling to lower the pan into the Instant Pot, onto the trivet.
• Secure and lock the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure.
• After pressure cooking, let the pressure release naturally for 10 minutes and then move the valve to venting to quick release the remaining pressure.
• Open the pot and carefully remove the pan. Discard the foil. Optionally, sprinkle some cheese on top and place the casserole under your oven's broiler for a couple minutes.
• Serve.

INSTANT POT SAUSAGE & POTATO BREAKFAST CASSEROLE

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.