Instant Pot Breakfast Casserole
This Instant Pot breakfast casserole recipe is perfect for the weekend or for the holidays! Packed with eggs and sausage it will fill you up & made quickly.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 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.
Serving: 4oz | Calories: 343kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 293mg | Sodium: 474mg | Potassium: 429mg | Fiber: 1g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 18.4mg | Calcium: 177mg | Iron: 2.4mg