Instant Pot Breakfast Casserole
User Reviews
5.0
48 reviews
Excellent
Instant Pot Breakfast Casserole
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This Instant Pot Breakfast Casserole is basically the deep-dish crust-less quiche of my dreams! Serve it up for breakfast, brunch, or brinner and feel free to make it in advance - it's great the following day!
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Ingredients
- 9 large eggs
- ⅓ cup diced red bell pepper
- ½ cup minced yellow onion
- 3/4-1 cup chopped spinach
- 2 cloves garlic (minced)
- 1 tsp oil
- ½ cup heavy cream
- ½ tsp salt plus extra to taste
- ⅛ tsp pepper
- 1 cup grated cheddar cheese
- 1 cup water
TOOLS NEEDED
- Instant Pot (I have the 6QT Duo)
- a trivet with handles (most new IP's come with one)
- 1.5 quart round oven-safe baking dish
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Instructions
- Spray your dish very well with cooking spray (avocado oil spray is my favorite). You can also rub the entire pan with butter if you prefer - just make sure to make that bad boy stick proof or you’ll be eating scrambled eggs for breakfast instead, lol! Cut a circle of parchment paper to line the bottom of the dish for extra easy removal. <-- I do this and love it!
- Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
- Use an egg beater or whisk to whip your eggs until yolks and whites are fully incorporated. Next whisk in heavy cream. Season with salt and pepper and add your cheese. Set aside.
- Turn your Instant Pot on to sauté function and heat 1 tsp oil. Sauté onion and pepper until tender, adding garlic and spinach at the very end. Cook for an additional 30-60 seconds then scoop out the mixture and add to your prepared baking dish. Turn IP off.
- Give the insert a quick wipe with a paper towel on the inside to remove any stubborn veggie bits left behind, then return to your IP and add 1 cup water. Top with a handled trivet (I use the one my IP came with!) and, if yours does not have handles, feel free to make a makeshift handle/sling with folded aluminum foil.
- Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
- Set to 30 minutes high pressure and make sure vent is in the sealed position.
- Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
- Open the lid, patting the top of the casserole dry with a paper towel as needed. Run a knife along the side to release, allow to cool slightly (it will shrink away from the sides as it cools), then turn it over onto a plate or serve it straight from the bowl by cutting and removing slices with a pie server.
- If desired, you can add toppings like I did! I love mine with sour cream, chives, and an extra sprinkle of cheese on top.
Notes
- If you add thick veggies like potatoes, sweet potatoes, or broccoli the cook time may increase a bit to ensure the veggies cook through. I'll try to test them out next time we make this so I can relay the info!
- This casserole can be cut into 8 smaller slices or 6 larger slices, depending on preference.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on slice size and enjoy!
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
3g
(1%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
219mg
(73%)
Sodium
314mg
(13%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1086IU
(22%)
Vitamin C
10mg
(11%)
Calcium
146mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 219mg | 73% |
| Sodium | 314mg | 13% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 146mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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