|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 25mg||124%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This all-in-one Instant Pot breakfast casserole is an excellent choice for a holiday or weekend breakfast or brunch. Serve the casserole with hot baked biscuits and fruit or add a stack of pancakes or waffles to the meal.
The Instant Pot is a great way to cook a delicious breakfast casserole and it's especially convenient if your oven is being used to bake biscuits, sweet rolls, or other dishes. Feel free to swap out the bacon with about 6 to 8 ounces of crumbled browned sausage or diced ham. Or make it a meatless and add some sautéed mushrooms or other vegetables.
6 strips bacon
1 1/2 cups packaged hash brown potatoes, thawed
1 1/4 cups shredded cheddar cheese, divided, more for garnish
8 large eggs
1/4 cup light cream
1/2 cup diced red bell pepper
3 medium green onions, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
Gather the ingredients.
Butter a 7-inch springform pan or spray it with nonstick cooking spray. Set the pan aside.
Select the sauté function on the Instant Pot. Dice the bacon and add it to the inner pot of the Instant Pot. Cook, stirring, until the bacon is crisp. Remove the bacon to paper towels to drain and cancel the sauté function. Discard the bacon drippings and wipe out the Instant Pot.
Layer the thawed hash brown potatoes and 1 cup of the shredded cheese in the prepared springform pan.
In a mixing bowl, whisk the eggs with the cream; stir in the bell pepper, green onions, salt, pepper, and drained cooked bacon. Pour the egg mixture over the cheese layer in the springform pan and top with the remaining shredded cheese.
Place a trivet in the inner pot of the Instant Pot and add 1 cup of water. Wrap the bottom of the springform pan with foil and lower it into the Instant Pot with a baking sling. If using a foil sling, fold it over the casserole so it does not interfere with the seal.
Lock the lid in place and select the pressure cook or manual setting (high pressure). Turn the pressure release vent to the sealing position and set the timer for 36 minutes. When the time is up, allow a natural release for 10 minutes and then carefully release the remaining pressure manually.
Remove the breakfast casserole to a trivet and let it stand for 15 minutes. Use paper towels to gently blot up any excess moisture around the edge of the casserole.
Slide a thin knife or spatula around the edge of the casserole and carefully remove the sides of the pan.
Carefully remove the casserole to a plate, and garnish with extra cheese and parsley or chives, if desired.
Slice the breakfast casserole into wedges and serve with diced fruit, avocado slices, or fresh tomato wedges on the side.
- How to Make a Foil Sling: Tear off a 20-inch length of foil. Fold the foil lengthwise into thirds, making a "sling." Place the pan in the center of the sling and use the foil to lower the pan onto the trivet in the Instant Pot. Fold the ends loosely over the pan so they do not obstruct the sealing ring.
- Add a handful of baby spinach leaves to the egg mixture for additional color and flavor.