This Instant Pot breakfast casserole recipe is perfect for the weekend or holidays! Packed with eggs, sausage, potatoes and cheese it may become your favorite Instant Pot breakfast. Here’s 4 ways to make this quiche style dish in your pressure cooker.
Ok so yes I am obsessed with my new fancy pressure cooker! Do you have one yet?? I’ve made tons of meals but thought I’d try something for Christmas morning breakfast this year since the holidays were rolling around and this Instant Pot breakfast casserole did the trick! We are a family who loves breakfast, and can easily have it for dinner a few times each month. I also love a good egg casserole recipe. Throw all the things we love in, let it cook, and enjoy them all together any time of day. There are even more under 30 minute casserole Instant Pot recipe ideas on The Typical Mom so enjoy. 😉 (originally published 12/17, affiliate links present)
Let us know which Instant Pot breakfast casserole is your new favorite!!
- I have made a crockpot breakfast casserole for years so this year I thought I’d make it in my pressure cooker.
Packing it full is what love, we made this Instant Pot breakfast casserole last weekend. It is sort of like a crustless quiche if you want to call it that. But without the crust so you only get the good inside parts you crave. It’s packed with a whole lot more than just cheese egg and ham or spinach.
- For reference, this is the Instant Pot I have.
I made it three ways, one in the pot itself (but it does stick to the bottom for this method), the style you see here that’s like a crustless quiche, and one using a bundt pan which is similar to a breakfast bundt cake.
For the first (pot in pot) PIP method you see here in the round pan you will need to use a springform cake pan, this is the one I use. Essentially it is steamed and comes out as a “pie” you can slice.
This is what it looks like using the first PIP method.
The directions are very similar but vary a bit. I used a little less in this pan and increased the time because it is thick. Of course if you like your eggs really done and drier I might add a minute or two.
But this is how our 2nd Instant Pot breakfast casserole version turned out after 15 minutes.
- You can omit the bacon bits too or add them in either one, totally up to you. I didn’t add cheese to the one above because my husband can’t have dairy so I used almond milk as an alternative and didn’t add cheese, that is pretty yummy too (even for me who eats dairy).
Just keep in mind that adding a lot more ingredients may mean adding a minute or two on to the cooking time.
Everyone prefers their eggs a little drier or more on the wet side so the first time you make this you can adjust according to your preference. 15 minutes is perfect for this below using pre cooked bacon bits and no cheese. If you add sausage I add 1 more minute.
If you’re new to the pressure cooking world take a peek at how to use an Instant Pot to get yourself familiar.
The SECOND method is a PIP egg casserole as well but is more of an omelette using this bundt pan,
- 8 eggs
- 1/2 c. breakfast sausage this brand is the best or bacon bits
- 1/2-3/4 c cheese
- 1/2 c. diced bell pepper
- 1/2 c. diced onion
- 1/4 c milk
- 1/4 tsp. garlic salt
- Pinch salt and pepper
- cup of water for bottom of the pan
- bowl to whisk egg mixture
The first time I made this it didn’t come out smoothly because my pan had lost a lot of the “non stickiness”. So make sure you have a good Teflon pan or spray it really well.
I mean it is fabulous no matter what but if you really want it pretty that’s my tip…..
Directions
- Scramble eggs in a bowl
- Spray inside of bundt pan really WELL
- Add all other ingredients and fold together
- Pour omelette mixture into bundt pan
- Cover with foil
- Put trivet and 1 1/2 c. water into your pressure cooker
- Make a sling out of foil
- Lower bundt pan on to trivet
- Set to pressure high for 12 minutes
- Allow to naturally release the steam
- Cool
- Carefully loosen sides off pan
- Put plate on top and carefully flip over to keep shape in tact
Here is a breakfast bundt cake made in your Instant Pot!
Made with refrigerated biscuits, eggs, ham (or bacon) and seasonings it is perfect for brunch or even dinner.
- This is the Third way is more like an Instant Pot breakfast bundt cake. Use this pressure cooker breakfast post for instructions to make this one.
- It’s very similar to one we made in our oven years ago.
On to our last way to make a sort of Instant Pot breakfast casserole but bite sized!
We call these Instant Pot egg bites and they are similar to Starbucks egg bites but would definitely classify them in the breakfast casserole category because they’re stuffed with cheese, vegetables, and bits of meat too if you like.
- Similar to Instant Pot crustless quiche bites if you will
- Here is the recipe for these pressure cooker egg bites as you see here
This is what you will need to make the FIRST version of this Instant Pot breakfast casserole (pictured at the top, entire recipe in recipe card below)
- Trivet – I like this one with handles
- A springform pan, this is the one I use
- Eggs
- Hash browns (I used frozen and defrosted what I needed for this)
- Bell pepper (I used half a red and half a green, up to you)
- Green onions
- Bacon bits
- Salt and pepper to taste
- Milk
- Cheese – We like a lot. I have also made a dairy free version without cheese since my husband can’t have it. It’s good too. I just add cheese to mine and microwave a little to melt.
Once you make a few Instant Pot breakfast recipes you’ll get the hang of it. This is one of our first breakfast recipes but I do have a few others that would be great in the morning or for a brunch too:
- Instant Pot pancake bites are so good with blueberries inside
- Can be made into gluten free bites
- Our banana bread is incredible too
- Love these blueberry muffins
- Moist Instant Pot coffee cake
- Delicious pumpkin cake
Here are printable directions for the first round pan Instant Pot breakfast casserole method:
Instant Pot Breakfast Casserole
Ingredients
- 6 oz sausage (precooked) or 2 tbsp. bacon bits
- 1/2 c cheese shredded, mix of cheddar and jack is good
- 2 tbsp onion diced, or dried minced onion
- 1/4 c bell pepper diced
- 1/3 c green onions diced
- 1 c hashbrowns defrosted
- 6 eggs
- 1/3 c milk
- salt and pepper to taste (I add after)
Instructions
- Spray the inside of your springform pan with non stick spray to avoid sticking.
- Defrost your hash browns and set aside. If using sausage cook inside Instant Pot on saute or on stove top until pink is gone, set aside.
- In a bowl whisk your eggs, milk, and a pinch of salt and pepper together.
- Fold in your hash browns and other chunkier ingredients leaving 1/4 c. cheese on the side to sprinkle on top when it is done.
- Pour your egg casserole mixture into your springform pan and cover with foil.
- Add 2 c. water into the inside of your Instant Pot and put a trivet in the middle.
- Lower your springform pan on to the trivet and close the lid.
- Set to manual, pressure, high, for 16 minutes.
- Do a slow release (move valve to the side slightly to let steam come out slowly).
- Lift pan out of Instant Pot and remove foil.
- Allow to cool at least 5 minutes before gently flipping over on to a plate, cutting, and serving to ensure it maintains it's shape.
- Sprinkle more cheese on top and enjoy.
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Stephanie Krueger says
Used your recipe..looks perfect fresh out of my bundt pan. I have an 8 qt lux. Set the egg button for 10 mins on high. 10 natural release. Took a pic but don’t see where to post it.
The Typical Mom says
OH I am so glad, you can’t leave an image here but under the PIN you can if you found it on Pinterest
Deanna says
Any recommendations for doing just eggs? We are cooking for a huge group (over 100 people), trying to find the EASIEST way to have “scrambled” eggs on our breakfast night. (Several IP available to use)
We usually use five dozen eggs…cooked using the “slave in kitchen” method; standing at stove, doing pan after pan of 1/2 dozen eggs. (Not fun) *Thanks in advance
Lisa says
I used my spring form pan and poured the eggs in, here they came out the bottom! Do no trust it. I put them in my 7″ cake pan. There in the IP. Ill re post when they’re done.
The Typical Mom says
Springform pans are very testy and you need to ensure it is in the slots on the outside of the outer rim before locking or it will leak.
Lisa says
I’m replying to my last comment. I guess my spring form does not seal correctly. It’s Food Network brand for my 6qt. (I will return!) I did use my cake pan. I had to pressure-cook it 30 min on high, let steam escape 7 min. Unlock, pulled out with my trivet, flipped on dish after 5 min to rest. Tasted great. I also used 3 Ora-Ida frozen hash brown patties in bottom. They were already crispy!
The Typical Mom says
So glad the other pan worked for you!
Nan says
You always need to wrap the bottom of any springform pan. Careful assembly and foil works every time.
Wayne Anstey says
Made this tonight. Did it in the 7 inch Springform in a 6 qt IP. I didn’t use peppers. Substituted baby bells mushrooms and diced tomatoes instead. Turned out a lot higher that it looked in the pictures, so it took longer to cook. In all it took 26 minutes rather than 16 so that the centre was done. My wife and I had 2 pieces each with Spicy Thai Sauce for supper. It was delicious. Still have two pieces left for breakfast tomorrow morning!
Clara Mertens says
New to IP ( 6qt ). Was going to fix a quick breakfast. But I could not find any pans: Spring form; bundt; funnel: or tall cake, that would fit. In IP. Opted for this recipe, because it is “cook in IP Pot”. Finally I have everything in. Can’t find the owner’s manual. Hope it turns out good. Grandkids are HUNGRY! Need to shop for IP accessories.
Clara
The Typical Mom says
I have a post on Instant Pot accessories, ones that fit.
Jeanie Ahrens says
Your link to the springform pan you like doesn’t work. I just made a very similar recipe in my IP and the directions said to cook it for 5 minutes. At 5, the eggs had barely begun to cook. I ended up cooking it a total of about 15 minutes. I’m anxious to try your recipe in a springform pan.
The Typical Mom says
I just checked on my desktop, it is working. Here it is directly: http://amzn.to/2s2JZAF (referral link)
ChaosQueen says
Link worked great and quick for me. Can’t wait for its arrival! Thank you
Rose says
Does it matter if I use a glass dish or a metal pan for the the PIP?
Crystal says
I also got the overheat error. I will make this again but will buy a springform pan for it. Subbed turkey breakfast sausage and it had great flavor. I ended up finishing in a skilley because I got the error 3 times but will try again with a springform.
Babs Brizen says
I’ve been wondering if I could mold heavy foil around a bowl that fits in my pot, and use the foil to cook in?
Lorinda says
Are you using 6 oz of sausage or 16 oz? You have it both ways. Also how much is in a serving? The nutritional facts doesn’t show this in any of your recipes.
Patricia says
My spring pan doesn’t fit in my pot. I’ll have to try the recipe with no pot.
It looks great! Having for dinner tonight!
The Typical Mom says
I use my springform pan for a lot of recipes, I’d recommend getting one that fits. 7″ fits in my 6 qt.
Michelle says
Made this this morning. Delicious but I cooked for 16 min, still raw did another 10 and then another 5 . And was done. I put foil in the springform pan as it leaked so not sure if that had a difference.
Thanks and happy New year
The Typical Mom says
Your springform pan if locked on the side should not leak at all so yes that was the issue.
Ailette Bright says
I made mine in the pot and added more time, but it came out great! I also used leftover ham for the meat and mostly egg whites.
The Typical Mom says
Awesome!!
Joy says
You could do what I call skillet scramble..cook bacon/sausage& pepeppers onions on sauté in the pot.. remove pot drain grease,wipe the lip of the pot ,replace it and bark eggs on top of sausage & peppers then stir to scramble them in the pot,,when they’re dry enough add your cheeese, put the lid on till residual heat melts it ..only one pot to clean and less grease on the stove.
Zeephi02 says
Joe, how long do you cook it in the instant pot?
Josef says
Why did you leave the sausage out of the PIP recipe?
The Typical Mom says
Because I would need to precook it before adding and I’d rather skip that step so I added real bacon bits already cooked inside instead.
Casper Lamb says
Just a thought….When in a hurry I love using the Jimmy Dean’s sausage crumbles or the meat lovers which is bacon and sausage. Makes it so easy. I think it is a 12 oz package.
Jonathan Alvey says
Hello, tried the recipe and followed exactly. Would not work for me.
Any idea why? Kept getting burn error!
The Typical Mom says
I have never had that error. At what point is it saying that? I have the 6 qt. original pot, which do you have?
John says
I got the same error message. I got the message when the pot started to pressurize.
The Typical Mom says
If you use PIP method you won’t have any issue. I have made it both ways and never got that message at all though I have the original 6 qt. when it first came out, maybe newer versions are more sensitive and showing that?? I am not sure since I haven’t had that issue.