Instant Pot Breakfast Casserole
User Reviews
4.8
30 reviews
Excellent
Instant Pot Breakfast Casserole
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You'll love this easy Breakfast treat. It is low carb, requires no effort and packed full of everyday ingredients
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Ingredients
- 6 eggs
- ½ cup (120 ml) milk
- ½ dried oregano
- ½ teaspoon ground paprika
- salt
- 1 cups (150g) cauliflower florets (uncooked but cut up small)
- 1 red bell pepper deseeded and finely chopped
- 2 spring onions scallions
- 1 cup (100g) diced cooked bacon
- 1 cup (125g) grated cheddar cheese
Instructions
- Mix together the eggs, milk, oregano, paprika and salt in a bowl.
- Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
- Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
- Add the water into the Instant Pot insert and add in the trivet.
- Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 minutess.
- Let cook until done, natural pressure release for 10 minutes, then do a quick pressure release.
- Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 minutes. Then carefully invert, transfer to a wire cooling rack and let cool.
Equipments used:
Notes
- Cooking times depend on your preference. If you like your eggs less set, then reduce the cooking time by 3-4 minutes. For more set eggs, cook for a further 3-4 minutes. Chop and measure all your ingredients before you start. This will make the cooking process smoother and quicker. Feel free to adjust the seasonings to your liking. If you prefer a spicier casserole, add more paprika or some crushed red pepper flakes. When whisking the eggs and milk, avoid overmixing. Just blend until they are combined to maintain a fluffy texture. To ensure the casserole is cooked through, insert a toothpick or a knife into the center. It should come out clean when the casserole is ready. Let the casserole rest for a few minutes after cooking. This allows it to set and makes it easier to slice. Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure. There are 4 Blue Plan SmartPoints in each serving of this.
- Cooking times depend on your preference. If you like your eggs less set, then reduce the cooking time by 3-4 minutes. For more set eggs, cook for a further 3-4 minutes.
- Chop and measure all your ingredients before you start. This will make the cooking process smoother and quicker.
- Feel free to adjust the seasonings to your liking. If you prefer a spicier casserole, add more paprika or some crushed red pepper flakes.
- When whisking the eggs and milk, avoid overmixing. Just blend until they are combined to maintain a fluffy texture.
- To ensure the casserole is cooked through, insert a toothpick or a knife into the center. It should come out clean when the casserole is ready.
- Let the casserole rest for a few minutes after cooking. This allows it to set and makes it easier to slice.
- Cooking times do not include the amount of time it takes for the Instant Pot to come up to pressure.
- There are 4 Blue Plan SmartPoints in each serving of this.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
187mg
(62%)
Sodium
213mg
(9%)
Potassium
208mg
(6%)
Sugar
2g
(4%)
Vitamin A
1215IU
(24%)
Vitamin C
34.1mg
(38%)
Calcium
190mg
(19%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 187mg | 62% |
| Sodium | 213mg | 9% |
| Potassium | 208mg | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 34.1mg | 38% |
| Calcium | 190mg | 19% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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