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Instant Pot Breakfast Casserole
5 from 48 votes

Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole blends eggs, cheddar cheese, sautéed bell pepper, onion, spinach, and garlic, all cooked together in a baking dish inside the Instant Pot. The mixture produces a soft, fluffy casserole with pockets of tender cooked vegetables and melted cheese, suitable for slicing and serving as a convenient, protein-rich breakfast or brunch option.

Prep Time
10 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8 servings
Calories: 191 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 9 egg large
  • ⅓ cup red bell pepper diced
  • ½ cup yellow onion minced
  • 3/4-1 cup spinach chopped
  • 2 cloves garlic (minced)
  • 1 tsp neutral cooking oil generic cooking oil
  • ½ cup heavy cream
  • ½ tsp salt plus extra to taste
  • ⅛ tsp black pepper
  • 1 cup cheddar cheese grated
  • 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

Instructions

    Cup of Yum
  1. 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!
  2. Crack eggs into a large bowl, chop your veggies, and measure out all your ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk again to mix, then pour egg mixture into your baking dish. Place on top of trivet and lock the lid.
  7. Set to 30 minutes high pressure and make sure vent is in the sealed position.
  8. Once it beeps, allow a natural pressure release for 10 minutes before unlocking the lid.
  9. 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.
  10. 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

  • Adding thick vegetables like potatoes or broccoli may increase the cooking time required to fully cook through.
  • The casserole can be sliced into 6 larger or 8 smaller portions depending on serving preference.
  • Nutrition facts are estimated; adjust accordingly based on slice size.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 191

% 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.