Instant Pot Egg Casserole
User Reviews
5.0
12 reviews
Excellent
Instant Pot Egg Casserole
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This Instant Pot Egg Casserole is the perfect way to enjoy a hearty breakfast. The mouthwatering flavors of garlic, paprika, and onions mixed with eggs, hashbrowns, and spinach taste amazing topped with bacon and cheese. I love that in less than an hour, I can have breakfast ready for my family.
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Ingredients
- 6 eggs room temperature
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 cup frozen hashbrowns
- 1 cup fresh spinach
- 2 tablespoons chopped green onions
- 1/2 cup bacon bits or browned chopped bacon
- 1 cup grated cheddar cheese
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Instructions
- In a medium bowl beat the eggs and the half and half with salt, pepper, paprika and garlic. Set aside.
- Spray an oven safe 7-inch dish that fits inside your Instant Pot with non-stick cooking spray.
- Lightly sprinkle with salt and pepper the hashbrowns and add them to the prepared pan.
- Then layer on the spinach, green onions, bacon bits, and cheddar cheese.
- Pour the egg mixture on top of everything.
- Add 1 cup of water to the bottom of the Instant Pot.
- Place a trivet inside the pot.
- Cover the casserole dish loosely with foil. Use a foil sling to lower the pan into the Instant Pot, onto the trivet.
- Secure and lock the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure.
- After pressure cooking, let the pressure release naturally for 10 minutes and then move the valve to venting to quick release the remaining pressure.
- Open the pot and carefully remove the pan. Discard the foil. Optionally, sprinkle some cheese on top and place the casserole under your oven’s broiler for a couple minutes.
- Serve.
Notes
- The key when making this Instant Pot Egg Casserole is to add the water to the bottom of the pot. I learned early on that without the water, the Instant Pot will not build the pressure it needs to cook properly. I usually add one cup, but if I am using my bigger pot, I go with one and a half cups just to be safe.
- If your trivet does not have handles, use a silicone sling to make it easier to lift the pan in and out. It really helps, especially when the pot is hot.
- I always keep in mind that cook time can vary a little depending on the size of my Instant Pot. I just check it and adjust if needed.
- To avoid extra moisture, I like to place a paper towel over the casserole dish before covering it with foil. It catches any condensation while it cooks.
- When I want a crispier top, I pop the casserole into the oven at 400 degrees F for about five minutes before serving. It gets a nice golden finish.
- If you are using your Instant Pot for the first time, you can use the sauté setting to cook ingredients right in the pot. It saves a lot of cleanup.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
14g
(5%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
743mg
(31%)
Potassium
276mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
1151IU
(23%)
Vitamin C
5mg
(6%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 743mg | 31% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1151IU | 23% |
| Vitamin C | 5mg | 6% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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