Instant Pot Breakfast Casserole

A plate of breakfast casserole, toast, and strawberries.

Instant Pot Breakfast Casserole

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 22

Servings:

Calories: 322kcal

Author: Nikole Berg

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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Equipment

Instant Pot
1.5 qt.

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.

Notes

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.

Nutrition