Instant Pot breakfast casserole recipe is perfect for the weekend or holidays! Packed with eggs, sausage, potatoes and cheese it may become your favorite Ninja foodi pressure cooker breakfast. Here’s how to make thhis quiche style dish.
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! This is a popular Instant Pot recipe on The Typical Mom so enjoy. 😉 (affiliate links present)
Breakfast Casserole with Potatoes
We are a family who loves breakfast, like our cinnamon roll breakfast casserole, but I also love savory dishes. Throw all the things we love in, let it cook, and enjoy them all together any time of day.
Doesn’t need to be an IP either though, there are several other brands out there that work. As long as it is electric, and not the old fashioned type you can make this. We use a springform pan but that will be discussed too. 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 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, I have a 6 quart pot.
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.
You could add 1/4 cup of defrosted frozen hashbrowns into the mix if you wanted that too. Or substitute that instead of meat if you want a vegetarian style dish.
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.
in Ninja Foodi
If using this brand you will use the lid that is not attached and the pressure cook button. The rest of the instructions remain the same as far as that goes.
If you’re new to the pressure cooking world we will help get yourself familiar with our step by step directions below. The SECOND method is a PIP egg casserole as well but is more of an omelette using this bundt pan,
Ingredients
- 8 eggs added at room temperature is best
- 1/2 c. breakfast sausage spicy Jimmy Dean is the best or bacon bits
- Shredded cheese, we like cheddar
- Bell peppers diced, any olor
- Diced onions we love
- Milk, 2% or whole is best
- 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…..
How to Make Breakfast Casserole in Pressure Cooker
- 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
Video
Other Instant Pot breakfast recipes you’ll love
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. For a Instant Pot breakfast bundt cake. Use this pressure cooker breakfast bundt cake post for instructions to make this one.
Here is the recipe for these pressure cooker egg bites, 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.
- Instant Pot pancake bites are so good with blueberries inside
- Can be made into gluten free bites
- Our pressure cooker banana bread is incredible too
- Love these Instant Pot blueberry muffins
- Moist Instant Pot coffee cake
Instant Pot Breakfast Casserole
Equipment
- 1 trivet
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use a silicone Bundt pant in the ninja foodi?
the egg mold I use in there is silicone so I imagine so
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.
OH I am so glad, you can’t leave an image here but under the PIN you can if you found it on Pinterest
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
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.
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.
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!
So glad the other pan worked for you!
You always need to wrap the bottom of any springform pan. Careful assembly and foil works every time.
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!
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
I have a post on Instant Pot accessories, ones that fit.
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.
I just checked on my desktop, it is working. Here it is directly: http://amzn.to/2s2JZAF (referral link)
Link worked great and quick for me. Can’t wait for its arrival! Thank you