Start your day off right with an easy instant pot breakfast casserole that's sure to become a family favorite. This satisfying meal can be ready in about 40 minutes with only 10 minutes of hands on prep. Perfect for those busy mornings, but filling enough for a weekend brunch.
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Why you'll love it
It's easy to make! I love the instant pot for its easy of use. And using pre-cooked microwave bacon makes this breakfast casserole even easier to get a homemade breakfast that doesn't come out of a box.
It's made with easy to find fresh and pantry ingredients. This breakfast uses common fresh ingredients like eggs, bacon, cheese and half and half.
It's better than a sugary breakfast. A protein packed breakfast is known for keeping hunger at bay until lunch time. This egg and bacon breakfast casserole is a great way to your morning off right!
Ingredients
Instructions
Make a sling using a 20 inch strip of foil that’s been folded into thirds. Grease a 1.5 quart oven safe dish that will fit into the instant pot insert.
Beat eggs and half and half in a medium bowl. Season with salt and pepper.
In a large bowl, add cheese, bacon, and green onions. Mix well.
Pour egg mixture over cheese mixture and mix until well combined. Cover dish with foil.
Add one cup of water to the instant pot. Place trivet inside. Using the sling, place the dish into the instant pot on top of the trivet. Fold the excess foil over the dish.
Close and lock the lid. Cook on high pressure for 22 minutes. Set the "keep warm" setting to off or press Cancel at the end of the cooking cycle. If you forget this step, don't worry. The casserole will still work great-there may be more water to dab off. Use a 10 minutes natural release then release any remaining pressure. Watch out- hot steam can burn!
Open the lid trying not to let any water drip onto the casserole. Use the sling to remove the casserole. Remove foil cover. Use a paper towel to dab any excess water from top of casserole. Top with remaining cheese and broil on an upper rack until melted.
Cooking Tips
Microwave bacon makes this dish come together in a snap! I use the pre-cooked kind and microwave two batches of 4 or 5 pieces for one minute.
Substitute whole milk for half and half, however the casserole may release more water. I recommend using half and half.
Use different meat ingredients to vary the flavor of the casserole. Use ham, cooked sausage, or crab instead of bacon.
Use different cheeses like Swiss, Pepper Jack, or Fontina instead of cheddar.
Vegetarian Meatless option: Skip the meat (or use meatless substitute) and try veggies like one 4 ounce can of green chilies, 1 cup corn, chopped broccoli, or chopped cauliflower.
Serve with a salad to keep this breakfast casserole meal low carb. Serve with toast, hash browns, and fresh fruit for a hearty brunch or breakfast!
To make ahead: prepare recipe and store egg mixture in refrigerator for up to 24 hours.
Storage Tips
Store leftovers in refrigerator for 3 or 4 days. Reheat in microwave.
To freeze: tightly wrap in plastic wrap and place in a freezer safe container for up to 3 months. Thaw overnight in refrigerator. Reheat in mircrowave.
More breakfast recipes
16 Apples for Breakfast Recipes
Mediterranean Breakfast Egg Cups
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📖 Recipe
Instant Pot Breakfast Casserole
Equipment
Ingredients
- 6 eggs large
- ½ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¾ cup sharp cheddar cheese more for sprinkling on top
- ¾ cup cooked bacon diced
- 3 green onions chopped
Instructions
- Make a sling using a 20 inch strip of foil that’s been folded into thirds. Grease a 1.5 quart oven safe dish that will fit into the instant pot insert.
- Beat eggs and half and half in a medium bowl. Season with salt and pepper.
- In a large bowl, add cheese, bacon, and green onions. Mix well. Pour egg mixture over cheese mixture and mix until well combined. Cover dish with foil.
- Add one cup of water to the instant pot. Place trivet inside. Using the sling, place the dish into the instant pot on top of the trivet. Fold the excess foil over the dish.
- Close and lock the lid. Cook on high pressure for 22 minutes. Use a 10 minutes natural release then release any remaining pressure.
- Open the lid trying not to let any water drip onto the casserole. Use the sling to remove the casserole. Remove foil cover. Use a paper towel to dab any excess water from top of casserole.
- Top with remaining cheese and broil on an upper rack until melted, if desired.
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