Pressure Cooker Breakfast Bundt Cake

Bundt-shaped egg and ham casserole garnished with chives sits enticingly on a wooden board, seamlessly introducing a pressure cooker breakfast to your morning ritual.

5 from 5 votes

Pressure Cooker Breakfast Bundt Cake

Here's a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham, bacon, cheese & more! Load it up and enjoy it for brunch. 30 minutes in your Instant Pot!

Prep Time5

Cook Time28

Total Time35

Course: Breakfast, Main Course, Snack

Cuisine: American

Keyword: bread, breakfast, bundt cake, cheese, egg, ham, instant pot, pressure cooker, savory

Servings:

Author: Justine

Equipment

Ingredients

1 tube refrigerated biscuits I used Grands, only used 7 out of 8 biscuits
1/4 onion diced
3/4 c ham precooked, diced - could use 1/2 c. real bacon bits instead
1 tsp garlic salt
1/2 tsp seasoned salt I used Lawry's
4 eggs
1/4 c cheese

Instructions

Scramble your eggs in a bowl.
Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.
Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn't this time for pics but have other times and it is great)
Fold this mixture together until biscuits are coated well with egg.
Spray the inside of your 7" bundt pan with non stick spray and pour your mixture in.
Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.
Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.
Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.
Set to pressure high for 30 minutes.
Allow it to naturally release (I waited 20 minutes).
Uncover and cool a bit so when you flip it over it stays in tact.
Slice and enjoy!

Video

Nutrition