This Instant Pot breakfast casserole recipe is perfect for the weekend or for the holidays! Packed with eggs and cheese it will fill you up and may become your favorite Instant Pot breakfast yet. 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! So we are a family who loves breakfast, and can easily have it for dinner a few times each month. I’m also someone who loves a good casserole recipe. Throw all the things we love in, let it cook, and enjoy them all together any time of day, we have a lot of casserole Instant Pot recipes including this one on The Typical Mom for you to enjoy. 😉 (originally published 12/17)
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.
This is what it looked like when it was done…love adding as much cheese and the bell peppers were a tasty addition everyone thought.
Of course as with any casserole dish you should add or omit whatever you like. If you are a huge onion fan then use a whole onion instead of the 1/2 I used.
- If you don’t care for green onions then leave those out.
Packing it full is what we love and how 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…but 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 pan, this is the one I use and it essentially is steamed where it comes out as one “pie” and you can cut it.
This is what it looks like using the first PIP method.
The directions are very similar but vary a bit as 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 ours 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).
Since this is somewhat like an Instant Pot omelette you can really add what you like.
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 but 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 PIP as well but is more of an using this bundt pan, this is what you need and the directions for that.
- 8 eggs
- 1/2 c. sausage (this brand is the best and the spicy version isn’t super duper spicy but gives this an awesome flavor) or ready made 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
- Scramble eggs in a bowl
- Spray inside of bundt pan really WELL (so it slides out when done)
- 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 (more or less depending on how done you like your eggs, this timing worked for us)
- Allow to naturally release the steam for a good 5-10 minutes
- Release rest of pressure, take out, remove foil
- Sit on cooling rack
- Carefully loosen sides off pan
- Put plate on top and carefully flip over to keep shape in tact
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…..
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.
Here’s a video showing how to make this one:
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
- 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 (I didn’t add much at all because the sausage had enough flavor for our taste)
- Cheese (we like a lot, I have also made a dairy free version without cheese since my husband can’t have it and it’s good too…I just add cheese to mine and microwave a little to melt it)
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 pancake bites
- Option for protein packed, low carb pancakes too
- Instant Pot blueberry muffins
- Instant Pot coffee cake
- Instant Pot pumpkin cake
Here are printable directions for the first round pan Instant Pot breakfast casserole method:
Instant Pot Breakfast Casserole
- 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)
- 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.
I will say I have cooked this two ways, once for 10 minutes total and this way with 6 minutes, fluff, and then 4 minutes more.
I think the latter works better as it gets done more evenly and doesn’t brown the bottom as much. Either way the bottom will get a bit brown but isn’t hard to clean.
I empty my casserole into a pretty dish when I am done and put my pot in the sink with some water and a bit of soap in it to soak for the time we are enjoying it and then just clean it out when I am ready.
If you want to try making this Instant Pot breakfast casserole in the pot itself it worked for me using the following ingredients and directions, this is the 4th method:
- 16 oz. sausage
- 2 c. cheese
- 1/2 onion diced
- 1 bell pepper diced
- 2 green onions diced
- 2 c hashbrowns, defrosted
- 8 eggs
- 1/2 c. milk
- salt and pepper to taste
- Spray the inside of your Instant Pot well with non stick spray
- Set to saute and add your sausage, onions and green peppers with a little olive oil, brown until pink is gone
- Drain grease if desired, turn IP off
- In a bowl whisk eggs, milk, and seasonings together
- Spread sausage evenly on the bottom of the pot
- Add your hash browns, spread evenly in pot
- Add 1/2 of your cheese
- Pour egg mixture on top
- Top with last bit of cheese
- Set to manual, pressure, high for 6 minutes (or 10 minutes if you don’t want to stir half way thru)
- Do a slow release (may not be any or very little pressure to release)
- Fold gently so top eggs are moved to bottom of pot
- Set to manual, pressure, high for 4 minutes longer
- Natural or slow release
- Fluff gently, serve topped with cheese
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