Instant Pot Egg Casserole
User Reviews
5
Instant Pot Egg Casserole
Description
This casserole begins with a mixture of beaten eggs and half-and-half seasoned with salt, pepper, smoked paprika, and minced garlic. An oven-safe dish is prepared with a base of seasoned frozen hashbrowns, layered with fresh spinach, green onions, bacon bits, and sharp cheddar cheese. The egg mixture is poured atop these layers. Cooking inside the Instant Pot with water and a trivet ensures gentle steaming and even pressure cooking over 22 minutes.
The result is a firm yet moist dish with cooked-through eggs complemented by melted cheese and vegetables. The technique of covering the dish with foil and adding a paper towel helps control moisture buildup. A finishing step to crisp the top in a hot oven is optional for texture contrast.
This casserole suits hearty breakfasts or brunch gatherings and can be adjusted depending on Instant Pot size. Using a silicone sling facilitates safe removal. Leftovers can be reheated with care, preserving the creamy and savory profile.
Ingredients
- 6 egg room temperature
- 1/2 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 cup hashbrowns frozen
- 1 cup spinach fresh
- 2 tablespoons green onion chopped
- 1/2 cup bacon bits or browned chopped bacon
- 1 cup cheddar cheese grated
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
- Add one cup of water to the Instant Pot to ensure proper pressure build-up; increase to 1.5 cups if using a larger pot.
- Use a silicone sling for the casserole dish if the trivet lacks handles to safely lift the pan.
- Cooking times may vary slightly depending on Instant Pot model; adjust as needed.
- Placing a paper towel under the foil cover reduces condensation during cooking.
- For a crisper top, finish by baking uncovered at 400°F for about five minutes.
- Ingredients can be pre-cooked in the Instant Pot's sauté mode to reduce cleanup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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